Prep 25 mins
Cook 25 mins
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by my Aunt Jane.
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- 1⁄3 cup Crisco
- 1⁄2 cup sugar
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup margarine, melted
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons cinnamon
- Sift flour, baking powder, salt and nutmeg together; set aside.
- Cream crisco and sugar; beat in egg.
- Alternately add dry mixture and milk to creamed mixture.
- Grease muffin tins and fill cups 2/3 full.
- Bake at 350 degrees for 20-25 minutes.
- Melt margarine.
- Combine sugar with cinnamon.
- Roll each muffin in margarine, then the sugar mixture.
Phenomenal. A very pale muffin that DOES actually resemble the flavor of a donut hole! I am going to add a li'l vanilla to the batter next time for fun. I got 12 mini muffins and four regular sized muffins out of the batter. My 3 year old thinks it is hilarious that they are called "doughnut muffins." Neither of us can stop eating them. Thanks for sharing. :) This will be a regular on our breakfast table.
This is a great recipe -- simple and delicious! It's been a while since the last time, but I've been making these since the mid-80s and they're especially good when made in mini muffin tins. My recipe was from a Clabber Girl Baking Powder recipe booklet -- thanks for posting and reminding me I have not made these in ages!