INDIAN SPICED MINI DOUGHNUT MUFFINS
Turn mini muffins into doughnuts! Simply roll warm muffins in melted butter and coat with spiced sugar. Cinnamon, cardamom, and garam masala add a little Indian flair.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini Muffin, Sodium 130 mg, Sugar 13 g, TransFat 0 g
SPICED MINI CORN MUFFINS
Provided by Valerie Bertinelli
Time 25m
Yield 24 muffins
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. Spray a 24-cup nonstick mini muffin pan with cooking spray.
- Whisk the cornmeal and flour together with the sugar, baking powder, paprika, salt, cinnamon, coriander, cumin, cayenne and baking soda in a large bowl and set aside.
- Whisk the buttermilk, egg, butter and oil together in a small bowl, then add the liquid to the dry ingredients. Mix until just incorporated.
- Divide the batter among the muffin cups (about 1 tablespoon per cup) and bake until puffed and golden and a wooden toothpick inserted into the center of a muffin comes out clean, about 11 minutes. Serve warm.
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
INDIAN SPICED MINI DONUT MUFFINS
Make and share this Indian Spiced Mini Donut Muffins recipe from Food.com.
Provided by Betty Crocker Recip
Categories Dessert
Time 38m
Yield 24 mini muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Nutrition Facts : Calories 111.8, Fat 6.8, SaturatedFat 4.2, Cholesterol 26.5, Sodium 122, Carbohydrate 12.9, Fiber 0.1, Sugar 12.5, Protein 0.5
INDIAN DOUGHNUTS
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan, heat the milk over medium heat just until it comes to a boil then immediately turn off the heat. Place the cornmeal in a large bowl. Add the hot milk and mix lightly. Sift together 1 cup of flour, the sugar, baking powder, cinnamon, nutmeg, and salt. Stir the melted butter and the egg into the cornmeal mixture. Stir the flour mixture into the cornmeal mixture and mix well. If the dough doesn't hold together, add more flour 1 tablespoon at a time. The dough should be firm enough to handle, but keep it soft by using as little flour as possible.
- Place the dough in a bowl, cover, and refrigerate 30 minutes. Flour your hands and turn the dough out onto a lightly floured surface. Using your hands, roll into logs 1-inch in diameter. Using a knife, cut into 1 1/2-inch lengths.
- Meanwhile, heat the oil in a deep fryer (or at least 2 inches of oil in a deep, heavy pot) to 350 degrees F. (Do not overheat, or the doughnuts will not cook through.) Working in batches to avoid crowding the pot, fry the dough nuts, turning occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels, sprinkle lightly with confectioners' sugar, and serve immediately.
INDIAN SPICED MINI DONUT MUFFINS
Provided by Food Network
Time 38m
Yield 24 mini muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
SUGAR AND SPICE MUFFINS
A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!
Provided by dakota kelly
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
- While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g
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EASY CHAI SPICE DONUTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.5/5 (4)Category DonutsCuisine AmericanTotal Time 35 mins
- Preheat oven to 350°F (177°C). Spray donut pan or mini muffin pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside. Whisk 3 Tablespoons of melted butter, egg, 1/3 cup of the sugar/spice mix (the rest is for the coating), sour cream, milk, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. The batter will be thick.
- Spoon the batter into the donut cavities—I highly recommend using a large zipped-top bag for ease. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 2/3 – 3/4 of the way full. (You can see me doing this in my pumpkin donuts post.) Or, if making donut holes, spoon the batter into the mini muffin pan, filling each 3/4 of the way full. You’ll only need a couple teaspoons of batter for each.
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