Secret Recipe Club: Donut Muffins

Note to self: do not use the camera on a loaner phone when
your phone is in the shop :-(

It's the August edition of Secret Recipe Club and my assignment for this month is Danielle from Nashville who writes Mostly Food and Crafts.

There are a ton of great recipes under the "mostly food" category to choose from. I really wanted to make her Chicken Paprikash, however, the latter-end of July and the beginning of August were crazy for me, so Meredith agreed to take the SRC project on herself - meaning that it was going to be a baking project.

Meredith chose to make Danielle's Donut Muffin recipe. She followed her recipe using a mini muffin tin - next time we might use our donut tin.

The chicken will need to wait until September (and it will definitely happen).

Donut Muffins

3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract

Topping:
1/2 cup sugar
1 tbsp cinnamon
2 tbsp butter, melted

1. Preheat oven to 500 degrees and lightly grease mini muffin tins with shortening.
2. In a large bowl, beat together the sugar and egg until they're light yellow.
3. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg and add to the egg mixture and stir well.
4. Continue to stir and add the vegetable oil, milk, and vanilla.
5. Using a tablespoon, fill each mini muffin cup about 3/4 full and bake for 5 minutes at 500-degrees.
6. Immediately lower the temperature to 350-degrees and continue baking for 5 minutes until done.
7. Combine sugar and cinnamon for the topping in a small bowl. Keep the melted butter in a separate small bowl.
8. Dip the muffin tops into the butter, then into the cinnamon and sugar mixture.

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