Recipe by Wugfun
My favorite recipe in the entire Lake Avenue Congregational Church cookbook. A very delicious version of the doughnut muffin!
Top Review by Shesamazingnyc
I guess this would be 3.5 stars. Mostly because it didn't come out the way I hoped. I used mini muffin tins, hoping to re-create these things from a local bakery which are totally overpriced. The ones I made didn't rise very much at all and didn't have the cakey texture I was hoping for. Most of them stuck in the pan, and even after cooling, they were prone to falling apart. I wound up brushing the butter onto the tops only and then sprinking with sugar. They were plenty sweet just doing that. HOWEVER, they were sort of chewy and the flavor was outstanding. We ate half the batch before they were even cooled. There is something VERY satisfying about them, and they were delicious. I would try this recipe again, making it exactly as written, with a fresher tin of baking powder, to see how they come out.
- 1⁄3 cup oil
- 1⁄2 cup sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
- 1 1⁄2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt (optional)
- 1⁄2 cup milk
- 6 -8 tablespoons melted butter
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
Directions See How It's Made
- Cream oil and sugars.
- Add egg and beat well.
- Mix and sift flour, baking powder, salt, and nutmeg in separate bowl.
- Add alternately with milk to egg mixture.
- Fill greased muffin tins 2/3 full.
- Bake in 350 degree oven for 20-30 minutes or until done.
- While muffins are baking, combine 1/2 cup sugar and cinnamon.
- Remove muffins from pans immediately and roll in melted butter, then in sugar cinnamon mixture.