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Baked Mini Doughnut Muffins
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Baked Mini Doughnut Muffins
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Is it a doughnut or is it a muffin? Truth be told, they are so delicious it doesn't matter! Fluffy sweet muffins that taste like donuts, but are baked, not fried.

Prep time
0:15
Bake/Cook time
0:08 to 0:10
Yield
36 mini donut muffins
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Baked Mini Doughnut Muffins
Extra Fine Granulated Sugar
Cinnamon Sugar
Prep time :
0:15
Bake/Cook time :
0:08 to 0:10
Yield :
36 mini donut muffins

INGREDIENTS

Dipping

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 350°F. Grease a mini muffin baking pan with butter or non-stick spray.
  2. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl, combine vegetable oil, sugar and egg. Add dry ingredients, alternating with milk, whisking until smooth.
  4. Fill muffin tins 3/4 of way full. Bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean. The tops of the mini muffins will not brown, but they will still be cooked through.
  5. While mini muffins are still warm, quickly dip in butter and toss in the cinnamon sugar until coated. Serve immediately or store in an airtight container for up to two days.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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