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Cinnamon Doughnut Muffins, (12)




Source of Recipe


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Cinnamon Doughnut Muffins, (12)

for the batter:
1/4 c. vegetable shortening
3/4 c. sugar
2 eggs
2 1/2 c. unbleached all purpose flour
1/4 c. potato flakes
or 2 tbsp. potato flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. nutmeg
or cake doughnut flavor powder
3/4 c. cinnamon chips
or cinnamon Flav-R-Bites™
1 1/4 c. milk
(the higher the fat, the more tender
the muffin)

for the topping:
1 1/2 tbsp. butter, melted
cinnamon/sugar mixed together


In a medium-sized mixing bowl, cream together the shortening,
sugar, and one egg, beating for several minutes, till smooth and
light colored.
In a separate bowl, whisk together the flour, potato flakes,
baking powder, salt, and nutmeg, which will give the muffins a
true “bakery” flavor).
In a separate bowl (or cup), whisk together the remaining 1 egg
and the milk till smooth.
Stir the dry ingredients into the butter mixture alternately with
the milk/egg mixture, beginning and ending with the flour and
making sure everything is thoroughly combined.
Spoon the batter evenly into 12 lightly greased or paper-lined
muffin cups.
Bake the muffins in a preheated 425 oven for 20 minutes, or until
they're a pale golden brown. Remove them from the oven, and let
them cool for a couple of minutes, or until you can handle them.
While they're cooling, melt the butter and place it in a small dish.
Sprinkle cinnamon/sugar into another small dish.
Dip the top of each muffin into the butter, then into the sugar
mix.
Allow the muffins to cool, upright, on a wire rack.
Makes 12.



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." With its basic sugar/
cinnamon/nutmeg flavor, it's more reminiscent of a plain doughnut
(without the deep fat frying) than anything else. As plain as it is,
it is 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.