Doughnut Muffins
Source of Recipe
Sunday Dinner
List of Ingredients
4 1/2 cups all-purpose flour
1 tablespoon plus 3/4 teaspoon baking powder
1/2 teaspoon each baking soda and salt
3/4 cup plain low-fat yogurt
3/4 cup 1% low-fat milk
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar
3 large eggs
3/4 stick unsalted butter, melted
Cinnamon sugar (1 cup sugar mixed with
1 tablespoon ground cinnamon)
Jelly (optional)
powdered sugar (optional)
Recipe
Heat oven to 350 degrees F. Coat regular size (2 1/2-inch) muffin cups
with nonstick spray.
In a medium bowl, whisk flour, baking powder, baking soda, and salt
until well blended.
In a small bowl or 2 cup measure, whisk yogurt and milk until blended.
Put butter (2 sticks and 2 tablespoons) in a large bowl. Beat with
mixer on medium until creamy. Gradually add sugar and beat 5 minutes
or until lighter, fluffy and doubled in volume. Beat in eggs 1 at a
time until just blended, scraping sides of bowl after each addition.
With a rubber spatula, fold in 1/3 of the flour, the 1/2 the yogurt
mixture. Fold 1/2 the remaining flour, remaining yogurt, then
remaining flour until well blended. Scrape a scant 1/3 cup into each
prepared muffin pan. If filling with jelly, add 1/2 the 1/3 cup, add a
tsp of jelly and then add the remaining batter to cover.
Bake 30 minutes or until golden. Place on wire rack until just cool
enough to handle. Then remove muffins from pan to rack.
One at a time, lightly brush entire muffin with butter, then roll in
cinnamon sugar to coat. Return to rack and cool completely.
NOTE: I used powdered sugar on some and did not brush with the butter
first. You can also make a glaze and glaze them. Let your imagination
run wild to create your own doughnuts!!!!!
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