Jamie’s mom, Laura, recently gave me a few cookbooks (I know, like I need more cookbooks!). Anyway, these were the kind that you get from your local church or Women’s Auxiliary Club. What I love about these types of cookbooks, is that the recipes are always tried and true, and it is all about sharing a passion of cooking with other people who are just as passionate.
While I was flipping through this small spiral bound book, a recipe jumped off the page at me – Muffins that Taste like Doughnuts! What?!? I knew immediately that I had to make this recipe. 🙂
Every once in a while, my Grandma would make delicious fried doughnuts. She even had a doughnut maker (now that is hard-core!) 😉 I have been meaning to make a batch of doughnuts for the blog, but I just seem to have an aversion to deep-frying. So, I keep putting it off, until now!
I thought I would give this recipe a try, and if they actually did taste like the doughnuts I remember Grandma making, then I wouldn’t have to deep-fry anything.
As I started to make the batter, I noticed that it was very thick, much thicker than cupcake batter; in fact I was able to use my cookie scoop to make each muffin the same size.
I did sample some of the raw batter, I don’t really recommend this, as it just tasted like flour and some spices. Based on the taste of the batter, I wasn’t sure if these would taste as delicious as a doughnut, but I didn’t give up hope.
I placed the muffin tins in the oven, and started to get the second part of this recipe ready (melting the butter, and dipping the doughnuts in a cinnamon sugar mixture). Topping any recipe with melted butter and cinnamon sugar is going to make it taste amazing!
Once these muffins were cooked, dipped and cooled, I couldn’t wait to take a sample bite. I was impressed! These actually do taste like an old-fashioned doughnut that you would get at any local coffee shop. The flavours of cinnamon and nutmeg transported me back to when my Grandma would make us home-made doughnuts.
This is going to be a staple for us! I love how they make the perfect bite-sized treat to go along with your afternoon coffee!
I have lots of ideas about how I am going to make them again (can you say maple dipped and bacon?!?) 🙂
The Designing Women Plain & Simple Cookbook
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon (1st amount)
- 1/3 cup canola oil
- 3/4 cup granulated white sugar (1st amount)
- 1 egg
- 3/4 cup almond milk
- 1/2 cup melted butter
- 3/4 cup granulated white sugar (2nd amount)
- 1 tsp cinnamon (2nd amount)
- Preheat oven to 350°F
- In large bowl, combine flour, baking powder, salt, nutmeg and cinnamon (1st amount).
- In medium bowl, combine oil, sugar (1st amount), egg and almond milk.
- Add liquid ingredients to dry. Stir until just combined.
- Scoop batter into greased mini-muffin tins and bake in preheated oven for 15-17 minutes (or until toothpick comes out clean).
- Just before muffins are done, melt butter. In a small bowl, mix well the 2nd amounts of cinnamon and sugar.
- As soon as muffins are done, dip in melted butter and then the cinnamon and sugar mixture.
- Let cool.
- Enjoy, these baked (not fried) doughnuts!