Donut muffin recipe

[Clipper]

I have recently started dieting again, but I saw this recipe listed again this morning on a friend's FB page. I tried it several months ago and the muffins are delicious. Although I am not eating that sort of thing at the present time, I thought I would share it with you all. They taste even better than the best of cake donuts, and they are healthier because they are not fried. At the time we made them Kathy made a glaze of confectioners sugar to drizzle over them. They are yummy. Now all I have to do is get the craving out of my head and get back to my black coffee and raisin bran breakfast, lol.


Fine Southern Dish
Southern Treat: Donut Muffins

From croissants to popovers, breakfast is dominated by pastries. That got us to wondering if we could combine pastries, and that's when we got the idea for donut muffins! Yes, that's right: lighter, cake-like muffins that are just begging for a glaze or sprinkles.

For our recipe, we used a basic, plain donut muffin, free of glazes. If you want to add a glaze to it, feel free to whip up the buttermilk glaze from our previous donut recipe and dip the tops of these muffins. Keep reading below for this delicious recipe...

donut muffins recipe
Donut Muffins Recipe

Ingredients

1/4 cup butter
1/4 cup vegetable oil
1/2 cup sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup milk

Directions

Preheat the oven to 425F. Line a muffin tin with paper or silicone muffin cups and grease the cups with non-stick spray.
In a mixing bowl, cream the butter, vegetable oil, and sugars until smooth.
Add the eggs and beat to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
Alternate gradually stirring a little flour and milk into the butter mixture, making sure everything is thoroughly combined.
Spoon the batter evenly into the prepared muffin pan, filling the cups nearly full.
Bake the muffins for 15 to 17 minutes, or until they're a pale, golden brown and a skewer inserted into the middle of one of the center muffins comes out clean.
Remove from the oven and let cool until you can handle them. Serve plain, or top with a glaze or simple cinnamon and sugar mixture.
Enjoy!

[kit]

This looks great, Clipper, but like you I've been trying to keep away from sugar and many other carbohydrates myself now that I'm a bit older, but for someone who likes sweets this is a 'must try.'

I have to say, though, that since the weather has been so nice here lately I'm really into macaroni and/or potato salad. Both have a lot of carbs but probably not as much as the donut muffins.

[Clipper]

I am sure that macaroni salad is a bit less carb loaded than a sugary donut muffin with a sugar glaze drizzled over it, haha.

I DID manage to put them out of mind long enough to finish my healthy breakfast of Raisin Bran and skim milk, and my cup of black coffee. I probably should feel guilty though because regardless of what they say about the little plastic cups from my Keurig being bad for the environment, I will not give up my Green Mountain Nantucket Blend coffees made with the Keurig.

Lunch today is a half of a ham salad sandwich on rye bread ( the other half to be eaten by Kathy) and a glass of ice tea with lemon and a packet of Equal.

That takes care of my carbs for the day. Tonight supper will be a 4 ounce pork loin chop grilled over charcoal, some roasted veggies done on the grill and a large green salad dressed with balsamic vinegar and olive oil. I find dieting to be much easier in summer when fresh veggies are plentiful at the market and I can grill outside.