Doughnut Muffins
Yield
servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | tablespoons |
vegetable shortening
|
|
| ½ | cup |
sugar
|
|
| 2 | large |
eggs
|
|
| ½ | teaspoon |
nutmeg
|
|
| 6 | tablespoons |
milk
|
|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
margarine
melted |
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
sugar
|
|
| topping | |||
| 1 | x |
margarine
melted |
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 38 | ml |
vegetable shortening
|
|
| 118 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
nutmeg
|
|
| 9E+1 | ml |
milk
|
|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
margarine
melted |
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
sugar
|
|
| topping | |||
| 1 | x |
margarine
melted |
*
|
| 1 | x |
sugar
|
*
|
| 1 | x |
cinnamon
|
*
|
Directions
Cream shortening and sugar until light and fluffy.
Add unbeaten eggs, beat thoroughly.
Combine flour, baking powder, salt, and nutmeg and add to first mixture alternately with milk.
Drop batter into well-greased muffin tins.
Bake at 400℉ (200℃) for 15 minutes.
Remove from pans.
While still warm dip into melted oleo and roll in cinnamon and sugar.
