Friday, September 10, 2010

Take A Bite Of: Cinnamon Sugar Doughnut Muffins

I know some of you just love the word doughnut. In any sentence. Here is a tasty treat I made tonight to pack up as we leave early in the morning for a seven day vacation. We are off to Florida for a week. Pool and cabanas,  here we come. Disney, here we come. Golf course, here we come. And I am going to (attempt a) break up with my Blackberry the entire time we are gone. Thankfully, I have one of the best employees of all time working for me which will make that BB break up much easier. But I shall be bringing my iPad for a couple of vacation based posts. In the interim, let's get our yummy on.

Perfect doughnut flavor but without the frying. Muffin anyone? From my kitchen to yours, enjoy every bite.

Cinnamon Sugar Doughnut Muffins

Ingredients:
2 cups flour (I used 1 cup all-purpose flour and 1 cup whole wheat flour)
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted
1/4 cup sugar
1 tsp cinnamon
Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups. 

Directions:
Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl.

As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Comments are off. Get to baking.