Donut Muffins




It’s the first day of deer season… The men make themselves scarce around the farm this week. They are in pursuit of “The Big One”.  My husbands cousin comes down to hunt with everyone and usually ends up spending a night or two because he doesn’t live that close. So like any nice person, I make breakfast for the two great hunters if I’m home. I have the morning off and am still in a good mood (believe me by the end of the week I will be tired and cranky) so I made some muffins for them. This muffin recipe combines muffins and donuts, what could be better than that?

Donut Muffins

  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1 egg
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk
  • 1/2 teaspoon vanilla

Cream butter and sugar, add egg and mix until combined. Stir in flour, salt, nutmeg and baking powder. Pour in milk and vanilla.  Mix until well combined. Bake at 350 degrees in either 12 regular muffin tins or 24 mini muffin tins for 18 minutes or lightly browned.

Once baked you can glaze, ice or sprinkle with cinnamon sugar. I opted for the cinnamon sugar and vanilla glaze.

For cinnamon sugar: melt 2 tablespoons of butter in small dish. Combine 1/2 cup granulated sugar and 2 tablespoons cinnamon (more or less to taste). Dip hot muffin tops in to melted butter then dip in to cinnamon sugar mixture. This topping was my favorite!

For vanilla glaze: combine 1/2 cup powdered sugar, 1 teaspoon vanilla and 1-2 tablespoons of milk. You want mixture to be runny. Dip hot muffin tops in to glaze and enjoy.


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