Guest post from Brigette Shevy
These muffins have been a family favorite for almost 20 years. We got the recipe from a Taste of Home magazine and have been making them ever since! Even though they look fancy, they are simple to make and rely on just a few basic ingredients (those kinds of recipe are the best!). The jam is a fun addition!
I love serving these for breakfast, brunch, or during one of our traditional “breakfast for dinner” meals. If we ever have any left over, my children love them for snacks, and my husband takes them to work in his lunch. I recommend doubling this recipe!
Cinnamon Doughnut Muffins
- 1 ¾ cup flour (I use a mix of whole wheat and white)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¾ cup sugar (I always scrimp on this amount)
- 1/3 cup vegetable oil
- 1 egg
- ¾ cup milk
- ¼ cup butter, melted
- 1/3 cup sugar
- 1 teaspoon cinnamon
Preheat the oven to 350 degrees.
In a large bowl, combine first five ingredients. In a separate bowl, combine sugar, oil, egg and milk until well mixed.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin tins half full. Place 1 teaspoon jam on top.
Cover jam with enough batter to fill muffin cups ¾ full.
Bake at 350 for 20-25 minutes.
Place melted butter in a small bowl. In a separate bowl, combine cinnamon and sugar. While muffins are still hot, dip tops in butter and then in cinnamon/sugar.
Makes 10 muffins
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 6, 4, and 2). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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