Recipe by Sarah_Jayne
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.
Top Review by Quackers1226
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.
- 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
Directions See How It's Made
- 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.