Quick and easy, donut muffins are a fun way to have your donut fix without the deep frying. One basic recipe allows you the ability to finish them the way you like - powdered sugar, jam, sprinkles or glazed? Get more recipes at http://www.rosssveback.com
6 tbsp. shortening
1/2 c. sugar
3/4 c. milk
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. freshly-grated nutmeg (very important)
1 1/2 c. all-purpose flour
Preheat oven to 350 degrees and prep 9 wells of a muffin pan by spraying with Bak-klene.
In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter – scraping the bowl if necessary. Add agg, mixing again, followed with the milk.
Add the baking powder, salt and nutmeg – I grate the nutmeg right over the batter. Mixing again to blend, following last by adding the flour.
Use a cookie scoop and divide the batter between nine wells. Place into the oven and bake for 20-25 minutes. Check after to with a toothpick as you do not want these muffins to get brown – think sugar cookies.
Remove from oven and allow to cool – finish off as desired.
Dip tops in warm jam, followed by rolling the top in a sugary top consisting of 1/4 c. sugar mixed with a pinch of cinnamon.
Top donut muffins with a glaze and possibly sprinkles.
3 tbsp. melted butter
1 c. powdered sugar
1/2 tsp. vanilla
2 tbsp. water
Toss into powdered sugar and inject your favorite jam in the middle using a piping bag fitted with a star tip. Inject the jam through the side of the muffin to mimic a jam-filled donut.