[doughnut muffins]

These cute bite-sized treats are just doughnuts stealthily disguised as muffins. By nature, muffins are healthy, therefore by definition these are healthy doughnuts, a rarity I know. These are baked, unlike their deep-friend amigos, and I do use whole-wheat flour + skim milk so they’re relatively innocent.

Doughnut Muffins

  • 1/3 cup vegetable oil
  • 1 cup white sugar
  • 1 egg
  • 1 1/2 cups whole-wheat flour [if you only have white all-purpose, use that]
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup milk [I used skim, use whatever you have on hand]

For the topping:

  • 1/2 cup white sugar
  • 1 tsp ground cinnamon
  1. Preheat oven to 375 degrees. Line mini muffin tray with paper liners or grease tray.
  2. In a large bowl, cream oil and 1 cup sugar; beat in egg. Stir together flour, baking powder, salt, and 1/4 tsp cinnamon. Stir flour into egg mixture alternately with milk. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for about 10 minutes, or until a toothpick inserted into the center of the muffin comes out clean. While muffins bake, combine 1/2 cup sugar and 1 tsp cinnamon. Remove muffins from pan and let cool for 5 minutes. While muffins are still warm, roll muffins in cinnamon sugar mixture.
  4. [I was having trouble getting the cinnamon sugar mixture to stick to the muffins so I added this step] Make a simple syrup with equal parts cinnamon, sugar, and water. Bring to a boil and dip muffin tops in simple syrup. Re-dip in cinnamon sugar mixture.
  5. Share and make instant friends.

*adapted from recipe at allrecipes.com

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