Saturday, June 5, 2010
Sugar Donut Muffins
(from Cinnamon Spice & Everything Nice)
3/4 c. sugar
1 1/2 c. all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground nutmeg (I left this out so I could have more freedom later with flavorings)
1/4 c. vegetable oil
3/4 c. milk (low fat is just fine!)
1 tsp. vanilla extract
2 tbl. butter, melted
1/2 c. sugar (plus 1 tbl. cinnamon if you want cinnamon sugar)
Preheat your oven to 350 degrees. Lightly grease a muffin tin or a mini muffin tin with vegetable spray.
In a large bowl, beat together the sugar and the egg until light in color. It won't take long at all.
In another bowl, combine the flour, baking powder, salt and nutmeg. Mix it all together.
Add the flour mixture to the egg and sugar blend along with the oil, milk and vanilla extract. mix everything together and divide evenly among the muffin cups, filling each of them 3/4 full. (Should make about 10 normal muffins or 32 mini muffins)
Bake 15-18 minutes for normal muffins or 13-15 minutes for mini muffins. Test doneness with a toothpick.
After the muffins come out, brush them with butter and roll in sugar
1 TBSP white vinegar for every cup milk. Works just as well and saves my check book
I saw this recipe on The Domestic Engineer
Oatmeal Chocolate Chip Muffins
1 – 1/4 cups quick-cooking oats
1 – 1/4 cups milk
1/2 cup vegetable oil (I used melted butter)
3/4 cup brown sugar (packed and divided)
3/4 cup semisweet chocolate chips
1 cup nuts(I used walnuts – but pecans would be wonderful also)
1 – 1/4 cups flour
4 teaspoons baking powder
1 teaspoon salt
Preheat oven to 400 degrees.
In a medium bowl combine the oatmeal and milk; allow to stand for 15 minutes. Grease or line muffin tin with paper liners.
Stir egg, oil, 1/2 cup brown sugar, chocolate chips, and 1/2 cup nuts into the oat and milk mixture.
In a large bowl combine the flour, baking powder, and salt. Add the oatmeal mixture to the flour mixture, stirring until just moist.
Fill each muffin cup 2/3 fill.
Combine the remaining brown sugar and nuts, sprinkle on top of the muffins.
Bake for 20-25 minutes.
I copied this recipe from Melinda at Chocoalte Lady Dishes