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DOUGHNUT MUFFINS

THIS RECIPE COMES FROM THE KING ARTHUR FLOUR PACKAGE ON THE BACK.
THIS BASIC MUFFIN IS NOT YOUR STIR IT GENTLY, DENSE, FRUIT AND NUT FILLED HEALTH MUFFIN. INSTEAD, IT'S A BEAT IT UP, CAKE TYPE MUFFIN, HIGH CROWNED AND VERY "VANILLA LOOKING". THIS IS A GREAT MUFFIN FOR KIDS, YOUNG AND OLD WHO DON'T WANT A LOT OF "STUFF" IN THEIR MUFFINS, WITH ITS BASIC SUGAR CINNAMON NUTMEG FLAVOR, IT'S MORE REMINISENT OF A PLAIN DOUGHNUT, WITHOUT THE DEEP FAT FRYING THAN ANYTHING ELSE. AS PLAIN AS IT IS, IT'S A GOOD CANDIDATE FOR ADDITIONS OF DRIED FRUIT AND OR NUTS TO THE BATTER, AS WELL AS A GARNISH OF FLAVORFUL JAM OR PRESERVES WHEN SERVING TIME ROLLS AROUND.





List of Ingredients



• BATTER:
  
• 1/4 CP CRISCO SHORTENING
  
• 3/4 CP SUGAR
  
• 2 EGGS
  
• 2 1/2 CUPS KING ARTHUR UNBLELACHED ALL PURPOSE FLOUR
  
• 1/4 CUP POTATO FLAKES OR 5 TEASPOONS POTAOT FLOUR
  
• 2 TEASPOONS BAKING POWDER
  
• 1 TEASPOON NUTMEG
  
• 1/2 TEASPOON SALT
  
• 1 1/4 CUPS MILK
  
• ********************************************************************************
  
• TOPPING:
  
• 1 1/2 TABLESPOONS BUTTER, MELTED
  
• CINNAMON SUGAR
  






Instructions



1. PREHEAT OVEN TO 425°. LIGHTLY GREASE 12 MUFFIN TINS. SET ASIDE.
   
2. IN A MEDIUM SIZE MIXING BOWL, CREAM TOGETHER THE SHORTENING, SUGAR AND 1 EGG, BEATING FOR SEVERAL MINUTES, TILL SMOOTH AND LIGHT IN COLOR.
   
3. IN A SEPARATE BOWL, WHISK TOGETHER THE FLOUR, POTATO FLAKES OR POTATO FLOUR, BAKING POWDER, NUTMEG AND SALT..
   
4. IN A MEASURING CUP, WHISK TOGETHER THE OTHER EGG AND MILK TILL SMOOTH.
   
5. STIR THE DRY INGREDIENTS INTO THE BUTTER MIXTURE ALTERNATELY WITH MILK/EGG MIXTURE, BEGINNING AND ENDING WITH THE FLOUR AND MAKING SURE EVERYTHING IS THOROUGHLY COMBINED.
   
6. SPOON THE BATTER EVENLY INTO PREPARED MUFFIN CUPS.
   
7. BAKE FOR 20 MINUTES, OR UNTIL THEY'RE A PALE GOLDEN BROWN. REMOVE FROM OVEN AND LET COOL FOR A COUPLE OF MINUTES, OR UNTIL YOU CAN HANDLE THEM.
   
8. WHILE THEY ARE COOLING, MELT THE BUTTER AND PLACE IN A SMALL DISH.
   
9. SPRINKLE CINNAMON SUGAR INTO ANOTHER SMALL DISH.
   
10. DIP THE TOP OF EACH MUFFIN INTO THE BUTTER, THEN INTO THE CINNAMON SUGAR. ALLOW THE MUFFINS TO COOL ON A WIRE RACK.
    
11. 12 MUFFINS
    
12. SOURCE: KING ARTHUR FLOUR