I know, I know doughnut muffins are so 2011. But hear me out there is no time that the tasty treat known as the donut won’t be wonderful. When I was growing up Mama made us donuts all the time as a treat, she’d fry biscuit dough in an old metal coffee can she kept special for the job. After they were golden and crispy she’d roll them in cinnamon sugar. Now that she’s not here to make them for me, I had to do my best to recreate the flavors without a fry rig. (Seriously, it’s hard to find metal coffee cans these days!) If you try these let me know how you like them.

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Ingredients:

Wet Team:

  • 3/4 C sugar. (I usually mix 1/2 C white sugar and 1/4 C brown sugar)
  • I large egg
  • 3/4 C Buttermilk
  • 1/4 C vegetable oil
  • 1/2 tsp vanilla extract

 Dry Team:

  • 1 3/4 C Flour- I usually mix AP and cake flours
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1 tsp ground cinnamon

Coating (Or substitute with just under 1/4 C of your favorite cinnamon sugar recipe) 

  • 1/4 C Sugar
  • 2 tsp Cinnamon
  • 1 pinch nutmeg

Directions

Preheat oven to 350 and lightly spray muffin pan with oil (I usually get 10-12 muffins from this mix)

In a large bowl, or your mixer beat together the egg and sugar until lightened in color. Pour in the rest of the wet ingredients and mix thoroughly.

In another bowl whisk or sift together all the dry ingredients. Slowly pour dry team into the wet team and mix until it just comes together.

Dish into muffin tin and bake 15-18 minutes until a toothpick in center comes out clean. Cool briefly.

While muffins cool combine coating in either a bowl or zip top bag. Toss muffins in one and a time and toss or roll around until coated to your desired level. Let cool on a plate or rack.

Devour. I am really fond of them with a cup of hot tea or coffee.