DOUGHNUT MUFFINS

"It's Tuesday so that means Patricia brings goodies to Hillcrest." That's what I hear when I go to Hillcrest Thrift Shop on Tuesdays to volunteer. Even before my husband decided to lose some weight and cut down on his eating, I enjoyed taking my goodies on Tuesday when I went to "work". They are always so appreciative and complimentary. One Tuesday I decided to clean out my freezer and I took about 6 loaves of my "breads" that I had made and frozen. I invited them all to take a loaf home and enjoy it there.  

Yesterday, I was trying to decide what I was going to take...whether I was going to take a loaf out of the freezer and let it thaw or if I was going to try a new recipe. The latter won out.

I saw this recipe a few weeks ago from Mom's Recipe Collection.  The name caught my attention ..... Doughnut Muffins. Who doesn't love doughnuts?! So last night I checked to make sure I had all the ingredients and decided I would make them after I got home from the Y and my water exercise class.

My husband got up at 6 this morning to go play golf so I decided to go on and get up at 6:30 myself. Since there was nothing else I wanted to do (there was plenty I could do), I decided to go on and make the muffins before I went to the Y and then I wouldn't be rushed afterwards with washing my hair.

They are super fast to mix up and bake so I had plenty of time before leaving to go to the Y. I followed her recipe but am showing substitutions you could make in parenthesis.

DOUGHNUT MUFFINS

1-1/3     cup flour
1-1/2     teaspoon baking powder
1/2        teaspoon salt
1/2        teaspoon nutmeg
1/4        teaspoon cinnamon
1/3        cup canola oil (or 1/3  cup unsweetened applesauce)
3/4       cup sugar (3/4   cup stevia or 1/4 cup + 2 tablespoons sugar blend)
1            egg
3/4       cup skim milk

Topping:
1/4        cup melted margarine
1/4        cup sugar
1/4        teaspoon cinnamon

Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.

Combine the flour, baking powder, salt, nutmeg, and cinnamon in a bowl with a whisk.

Mix the oil, sugar, egg, and milk in  another bowl and beat til well mixed with a whisk.

Add the wet ingredients to the dry ingredients and mix til just blended. (Will be lumpy)

Pour into muffin tin.  (I made 10 muffins....filled the two empty cups half way with water so the muffins would cook evenly.)

Bake for 20 - 25 minutes.

While they are baking, melt margarine in microwave. Combine the sugar and cinnamon in a small bowl suitable for dipping.

When done, cool 5 - 10 minutes. Remove by running a knife around the inside edges if necessary.

While muffins are still hot, dip the top into butter

and then roll in cinnamon sugar.

Well, they were a big hit.  N.C. told me they were sweeter than what I usually bring. I told him they were because I used the real stuff this time. I usually take them things that I have made using sugar substitute, which is what I will do when I make them for us. When my shift was over, I went in the community room and there was only one left. I cut off part of it to taste it, and it was good. Josh, the floor manager, ate the rest of it.