I just made these for the second time. They're very good - nice and fluffy with a very light, fragile texture. I didn't think they tasted like donuts, however, but some people did.
The first time I made these, a few of the muffins stuck to the bottom of the muffin cups, so this time, I used muffin liners and greased the bottoms with a little canola oil. I also greased the top surface of the muffin pan. I decreased the sugar by 1/4 cup, and they weren't quite sweet enough, so next time, I'll use a little more.
BAKED DONUT MUFFINS
INGREDIENTS:
1/3 cup margarine, softened (I used about 4 1/2 - 4 2/3 Tbsp unsalted butter)
1 cup sugar (I used 3/4 cup - next time I'm going to use 3/4 cup plus 2 Tbsp)
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg (I used 1/2 tsp cinnamon)
1 egg
1/2 cup milk (I used 1/2 cup plus 1/2-3/4 Tbsp milk)
1/2 teaspoon salt (I used 1/4 tsp salt)
1 1/2 cups flour
(I added 1 tsp vanilla extract)
cinnamon sugar (I rolled some of the muffins in cinnamon sugar and the rest in confectioner's sugar)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the margarine and sugar. (I used unsalted butter).
3. Beat in the egg. (I then added vanilla extract).
4. Add the dry ingredients and then the milk.
5. In a greased 12-muffin pan, fill each cup 2/3 full with batter. (I filled 9 muffin cups).
6. Bake 20-25 minutes until done. (I baked about 25 minutes).
(Note: Let cool in pan on wire rack about 5 minutes, then remove from pan).
7. When done, but not completely cooled, roll each muffin top in the cinnamon sugar (and/or confectioner's sugar) (Suggestion: if rolling in cinnamon/sugar, brush muffin tops with melted butter first).
(Cool completely on wire rack).
Note: One reviewer said they tasted more like donuts when left overnight in a plastic bag.
Recipezaar
The first time I made these, a few of the muffins stuck to the bottom of the muffin cups, so this time, I used muffin liners and greased the bottoms with a little canola oil. I also greased the top surface of the muffin pan. I decreased the sugar by 1/4 cup, and they weren't quite sweet enough, so next time, I'll use a little more.
BAKED DONUT MUFFINS
INGREDIENTS:
1/3 cup margarine, softened (I used about 4 1/2 - 4 2/3 Tbsp unsalted butter)
1 cup sugar (I used 3/4 cup - next time I'm going to use 3/4 cup plus 2 Tbsp)
1 1/2 teaspoons baking powder
1/4 teaspoon nutmeg (I used 1/2 tsp cinnamon)
1 egg
1/2 cup milk (I used 1/2 cup plus 1/2-3/4 Tbsp milk)
1/2 teaspoon salt (I used 1/4 tsp salt)
1 1/2 cups flour
(I added 1 tsp vanilla extract)
cinnamon sugar (I rolled some of the muffins in cinnamon sugar and the rest in confectioner's sugar)
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cream the margarine and sugar. (I used unsalted butter).
3. Beat in the egg. (I then added vanilla extract).
4. Add the dry ingredients and then the milk.
5. In a greased 12-muffin pan, fill each cup 2/3 full with batter. (I filled 9 muffin cups).
6. Bake 20-25 minutes until done. (I baked about 25 minutes).
(Note: Let cool in pan on wire rack about 5 minutes, then remove from pan).
7. When done, but not completely cooled, roll each muffin top in the cinnamon sugar (and/or confectioner's sugar) (Suggestion: if rolling in cinnamon/sugar, brush muffin tops with melted butter first).
(Cool completely on wire rack).
Note: One reviewer said they tasted more like donuts when left overnight in a plastic bag.
Recipezaar