These were more of a dessert than a breakfast, a cross between a donut and a yellow cupcake. We all enjoyed them!
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
Pre-heat oven to 350 degrees and grease muffin tin with cooking spray. In a large bowl beat together sugar and egg until light and fluffy. In small bowl, mix together flour, baking powder, salt, and nutmeg. Pour into sugar/egg mixture and stir until well combined. Add in vegetable oil, milk, and vanilla extract. Mix well. Pour into muffin tins, filling each about 3/4 full. Bake for about 15 minutes until tester comes out clean.
I eliminated the melted butter and cinnamon mixture that the original recipe calls for. Instead, I made a donut glaze and dipped the tops into the glaze.
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