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?!?) 🙂

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Adapted from:
The Designing Women Plain & Simple Cookbook
Debbie Smith

Ingredients:

• 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)

Directions:

1. Preheat oven to 350°F
2. In large bowl, combine flour, baking powder, salt, nutmeg and cinnamon (1st amount).
3. In medium bowl, combine oil, sugar (1st amount), egg and almond milk.
4. Add liquid ingredients to dry.  Stir until just combined.
5. Scoop batter into greased mini-muffin tins and bake in preheated oven for 15-17 minutes (or until toothpick comes out clean).
6. Just before muffins are done, melt butter.  In a small bowl, mix well the 2nd amounts of cinnamon and sugar.
7. As soon as muffins are done, dip in melted butter and then the cinnamon and sugar mixture.
8. Let cool.
9. Enjoy, these baked (not fried) doughnuts!