Friday, April 13, 2007
Muffins That Taste Like Donuts
1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup oil
3/4 cup sugar (first amount)
3/4 cup milk
1/2 cup melted butter
3/4 cup sugar (second amount)
1 tsp cinnamon
In a bowl, combine flour, baking powder, salt, nutmeg and cinnamon.
In another bowl, combine thoroughly, oil, 3/4 c. sugar, egg, and milk.
Add liquids to dry ingredients and stir only to combine.
Fill greased muffin cups, bake 350F for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Shake muffins out immediately, and while hot dip in melted butter, then sugar mixed with cinnamon.
NOTE: today Sunday 15th, I am going to play with this recipe to lighten it up a little. I will use applesauce instead of the oil, some Splendor instead of all the sugar, and some whole wheat white flour (for extra fiber) in the donuts. And after they are cooked, I will try Weight Watchers buttery spray to coat the donuts before dipping them in the sugar and cinnamon mixture, perhaps just dipping the tops in the mixture, thus reducing the calories.
I will post results later on today, so stop by to read my verdict.
THE VERDICT IS IN:
I replaced the All purpose flour with white whole wheat: The texture of the donuts was a little heavier, but the flavor was good, and of course whole wheat is better for us.
Replaced all of the oil with apple sauce: they were still moist.
Filled the 3/4 cup with about half regular sugar, and topped it off with Splendor: they were sweet enough.
When I pulled them from the oven: I spritzed the tops with buttery spray, turned them out onto a tray, spritzed the bottoms, them tossed them in a bag of cinnamon sugar.
Even though they are a little heavier in texture, than muffins made with all purpose flour, they are still good, and a whole lot lighter in calories and butter.
I polished off three for my breakfast.