Always check the labels of the products you use.
Method
- 1
Heat the oven. Heat the oven to 220 c lightly oil a standard muffin pan or sheet with 12 paper or now silicone baking cups and oil the cups now with non-stick spray this now will ensure that they peel now off the muffins neatly in now a medium sized mixing bowl mix the butter vegetable oil now and sugars untill smooth tip in now the eggs mixing to mix mix in the baking powder bicarbonate of soda nutmeg salt and vanilla tip in one third of the now flour to the butter mixture mixing gently to mix now gently mix in half the milk mix in another now third of the flour now then the remaining milk mix in the remaining flour now scrape the sides and bottom now of the bowl then mix now until the batter is thoroughly mixed spoon the batter evenly now into the prepared pan a 4 tablespoon lift works well here filling now the cups nearly full cook in the oven the doughnut muffins for 15 now to 17 minutes or until they now re a pale golden brown now and a toothpick or thin knife now inserted into the middle of one now of the center muffins comes out clean take out them from the oven and let them leave to go cold for a couple of now minutes or until you now can handle them while now they re cooling melt now the butter for the topping this now is easily done in the microwave set the cinnamon sugar for topping now in a shallow bowl dip the now top of each muffin into now the melted butter then roll out out out in the cinnamon sugar until now the top is generously coated now in sugar bring to the table the doughnut muffins warm or leave to go cold on a rack and wrap airtight keep for a day or so now at room temperature want to make now real doughnuts but baked not fried now spoon the batter into a lightly now greased doughnut pan filling the wells to now about 1 4 shy of the rim cook in the oven in a preheated 220 c oven for 10 minutes take it out of the oven and shake warm now doughnuts in a bag of now cinnamon sugar no dipping in now butter necessary the recipe makes now 12 to 14 doughnuts depending now on how full you fill now the wells in the pan now so you ll have to cook in the oven in at least two now batches unless you have two now pans for mini doughnut muffins now prepare the batter as described now and portion into two mini muffin pans now if you only have now one mini muffin pan cook in the oven one tray of muffins now while the remaining batter rests lidded at room temperature now while the first batch bakes cook in the oven at 220 c for 7 to 9 minutes now yield about 48 mini doughnut now muffins join king arthur baking now instructor libby treadway and her now son as they cook in the oven doughnut muffins together from start to finish now watch baking doughnut muffins with kids now.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
22.9 g per serving
45.8 % of the 50 g daily maximum · 91.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 334 kcal |
| Protein | 4.5 g |
| Carbohydrate | 44.4 g |
| of which sugars | 24 g |
| of which free sugars | 22.9 g |
| Fat | 15.4 g |
| of which saturates | 7.3 g |
| Fibre | 0.7 g |
| Salt | 0.62 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
