These are so good. I just took them out of the oven and they are way better then I expected. Here's the recipe if anyone else wants to try them. Oh, I used my homemade strawberry jam in them too.
Cinnamon doughnut muffins
1-3/4 cups all purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable
1 egg lightly beaten
3/4 cup milk
Jam
In large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. Combine sugar, oil, egg and milk; stir in to dry ingredients just until moistened.
Fill greased or paper lined muffin cups half full. Place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups 3/4 full. Bake at 350F for 20-25 minutes or until muffins test done. Place melted butter in a small bowl. Combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Serves 10.
1-3/4 cups all purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable
1 egg lightly beaten
3/4 cup milk
Jam
Topping:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
In large bowl, combine flour, baking powder, salt, nutmeg and cinnamon. Combine sugar, oil, egg and milk; stir in to dry ingredients just until moistened.
Fill greased or paper lined muffin cups half full. Place 1 teaspoon jam on top. Cover jam with enough batter to fill muffin cups 3/4 full. Bake at 350F for 20-25 minutes or until muffins test done. Place melted butter in a small bowl. Combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, dip tops in butter, then in cinnamon sugar. Serve warm.
Serves 10.
1 comment:
OOH, those look SO good. Want to bake me a batch and come for a visit?
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