Donut Muffins with Fresh Nutmeg


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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 154.4
  • Total Fat: 5.7 g
  • Cholesterol: 17.5 mg
  • Sodium: 132.6 mg
  • Total Carbs: 24.2 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Donut Muffins with Fresh Nutmeg calories by ingredient
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Introduction

You can have your donut and eat it too with this recipe! Fresh Nutmeg is the key to a GREAT donut. I use half and half for richness and balance out the fat content with flax milk. These are good frosted after you hit your goal or dusted with cinnamon and sugar. This is a wonderful sweet treat without killing the diet. Store in Freezer! You can have your donut and eat it too with this recipe! Fresh Nutmeg is the key to a GREAT donut. I use half and half for richness and balance out the fat content with flax milk. These are good frosted after you hit your goal or dusted with cinnamon and sugar. This is a wonderful sweet treat without killing the diet. Store in Freezer!
Number of Servings: 12

Ingredients

    1/4 cup (0.25 cup) Half and Half Cream
    1 large Egg, fresh, whole, raw
    3/4 tsp or less (0.75 tsp) Cinnamon, ground
    3/4 tsp Freshly ground Nutmeg seed or regular ground nutmeg.
    1 1/2 tsp (1.50 tsp) Vanilla Extract
    1/4 cup (0.25 cup) Canola Oil or other vegetable oil
    2 tsp Baking Powder
    3/4 cup (0.75 cup) Granulated Sugar
    1 1/2 cup (1.50 cup) Organic All-Purpose White Flour
    1/4 tsp (0.25 tsp) Kosher Salt
    1/2 cup (4 oz) Good Karma Unsweetened Flax milk

Tips

These freeze really well so you can have a sweet treat ready to go and not be tempted if someone comes over with the oil packed pastries at home or at work!


Directions

Mix wet ingredients together.
Mix dry ingredients in a separate bowl.
Add together and mix well.
Place in lined muffin tins.
Bake 350 degrees for 15 to 20 minutes.
Bake until slightly browned. DO NOT OVER BAKE! Test by touch so they spring back lightly or tooth pick inserted comes out clean.
Top lightly with cinnamon and sugar or frost with chocolate or vanilla buttercream for a special occasion!

Serving Size: 12 regular muffins or 25 small muffins

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Member Ratings For This Recipe


  • Very Good
    sounds good - 4/22/20

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  • Used regular skim milk. They were delicious. - 4/22/20

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  • Looks like I can make this with gluten free flour. Also never have seen the flax milk. Will sub it. - 4/21/20

    Reply from PASTA3 (4/21/20)
    You can use almond milk, soy milk, cashew milk or any other nut milk. If you can't find it you can place raw nuts in a nutribullet. I use 1/4 cup nuts to 1.5 cups water and a dash of salt. You have to blend for a good 90+ seconds to break down the nut meat. I have used Cashew Milk and that works!


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