Mini Donut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup Organic All-Purpose White Flour 24 tsp Sugar - C&H Pure Cane Granulated White Sugar 4 serving 1 tbsp blue bonnet light margarine 0.5 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) 0.75 tsp Nutmeg, ground 1 tsp Baking Powder 24 tsp C & H Pure Cane Sugar Granulated White - sugar (1 tsp/4g) 4 serving 1 tbsp blue bonnet light margarine 1 tsp Cinnamon, ground
Preheat oven to 375 degrees. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15-20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user SARAHALTIS.
Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
Bake in the preheated oven until the tops are lightly golden, 15-20 minutes.
While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Serving Size: 24
Number of Servings: 24
Recipe submitted by SparkPeople user SARAHALTIS.
Nutritional Info Amount Per Serving
- Calories: 63.4
- Total Fat: 1.6 g
- Cholesterol: 0.4 mg
- Sodium: 53.1 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 0.2 g
- Protein: 0.7 g