Doughnut Muffins

Do you like cake doughnuts?

If so, these muffins will satisfy your cravings.

Nutmeg-gy 
(not a word, I know...but, I like it, don't you?) 
and Sweet ~

Satisfyingly filling and yummy...

a great start to the day, 
or a perfect mid-afternoon snack.

What are you waiting for?

This yummy recipe comes from a British cookbook ~ 

"Brunch" by Parragon books.

~ Doughnut Muffins ~ 

 3/4 cup Butter, at room temperature 

1 cup sugar, I use organic dehydrated cane juice 

2 Large Eggs, slightly beaten 

2 1/2 cups Flour 

3/4 Tbsp Baking Powder 

1/4 tsp Baking Soda 

Pinch of Sea Salt 

1/2 tsp Nutmeg, ideally freshly grated...yum yum! 

1 cup Milk (may need a little more to make the batter less thick) 

 Beat butter and sugar together in mixer bowl until creamy. 

Add eggs one at a time and whip after each addition. 

Whisk the flour, baking powder and soda, 

salt and nutmeg together in a separate bowl. 

Add half of the dry ingredients to the 

creamed butter mixture together with half the milk.

Gently fold together. 

Add in remaining dry ingredients with the 

remaining milk and stir gently until just barely mixed.

Spoon into 12 muffin cups lined with paper liners.

Bake in 350* F oven for 15 to 20 minutes 

until toothpick comes out clean. 

While the muffins are baking, 

mix together 1/2 cup powdered sugar (icing sugar) 

with 1 tsp ground cinnamon in a bowl.

Melt 2 Tbsp butter in a small pot on the stove 

 or in a bowl in the microwave. 

 As soon as the muffins come out of the oven, 

leave them in the pan and brush butter over the 

tops of a few muffins and then sift the sugar 

and cinnamon mixture over top.

Repeat until all the muffins are dusted heavily with the topping. 

 Remove to a cooling rack and enjoy while still warm! 

 Happy Baking! 

 Many Blessings, Camille