Yum. Yum. Yummy. This are much easier than they sound, especially if you come up with a better way to dip them than by burning the tips of your fingers like I did. Robin took several young hoodlums to Longaberger Mecca, Dresden, Ohio, for a Saturday and I was urged to provide some baked sustenance for the arduous journey. I thought these sounded pretty good for a breakfasty type baked good. I chose to make mine into mini-muffins instead of full-sized, which ended up turning out really well, they tasted just like cinnamon sugar doughnut holes and they stayed really moist over the next few days.
Doughnut Muffins
Ingredients:
1/3 cup oil
1/2 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 teaspoon cinammon
1/4 teaspoon nutmeg
1/2 cup milk
Topping (I pretty much doubled this)
1/2 cup sugar
1/2 cup melted butter
1 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees. Spray and flour a mini-muffin pan. Don't use paper liners.
Cream oil 1/2 cup sugar and egg in a medium bowl.
In a seperate small bowl mix flour, baking powder, salt, nutmeg and cinnamon together. Alternate adding the flour mixture and 1/2 cup milk to the cremed mixture. Flour-Milk-Flour-Milk-Flour. Spoon the batter into greased mini muffin tins about 1/2 full and bake for 12-15 minutes.
Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are done remove them from the tin, and immediately dip them into the melted butter and then roll them in the cinnamon sugar mixture. Let rest on a cooling rack or some paper towels.
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