Snickerdoodle Donut Muffins Recipe 45

Steps:

• Heat oven to 400°F Spray bottoms only of mini muffin pan cups with cooking spray.
• For topping, combine sugar and cinnamon in small bowl; mix well and set aside.
• For muffins, combine flour, oats, sugar and baking powder in large bowl; mix well. In small bowl, combine milk, egg, margarine and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
• Fill muffin cups two-thirds full. Sprinkle topping evenly over tops of muffins.
• Bake 12 to 14 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.
• Note: To prepare regular-size muffins, line 12 medium muffin pan cups with paper baking cups or spray bottoms only with cooking spray. Prepare muffin batter as directed above. Fill muffin cups almost full. Sprinkle with topping. Bake 18 to 22 minutes or until light golden brown. Cool muffins in pan on wire rack 5 minutes; remove from pan. Serve warm.

Steps:

• For dipping your donut muffins, prepare the following: In a small bowl, •Melt 1/2 cup butter In a small bowl mix, •1/2 cup Sugar •1 1/2 teaspoons Ground Cinnamon Directions Preheat oven to 350 Degrees F. Spray mini muffin tin with non-stick cooking spray - be sure to spray the top of the pan too. In a large bowl, mix melted butter, sugar and vanilla - mix until smooth. Next pour milk over mixture, set aside, do not mix. In a medium size bowl, mix the remaining dry ingredients (flour, baking powder, cinnamon, cream of tartar and nutmeg). Pour your dry ingredients over the butter/sugar/vanilla/milk mixture -and mix until just blended. Using a spoon or a scooper (I use a medium size Pampered Chef scooper), fill each muffin 3/4 full. Place in oven on middle rack and bake 18-20 minutes, until lightly golden brown. Remove from oven. Take each donut muffin, and while they are still warm (but not too hot), dip them completely in melted butter and roll them in cinnamon sugar mixture. Place on wax paper to cool. Enjoy them warm or cold with a glass of milk!

Steps:

• 1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.
• 2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
• 3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.
• 4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approximately 20-22 minutes in a 350F oven or until they are golden brown.

Steps:

• In medium bowl, mix 1/3 cup sugar, 1/4 cup butter and eggs until smooth. Stir in milk, sour cream and vanilla with whisk. Stir in flour, 1 1/2 teaspoons cinnamon, cream of tartar and baking powder just until moistened.
• Grease medium bowl with shortening, turning dough to grease all sides. Place dough in bowl. Cover bowl with plastic wrap; refrigerate 1 hour.
• Heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Place dough on generously floured surface. Roll dough in flour to coat. With floured rolling pin, roll dough to 1/2-inch thickness. Cut dough with floured 1 3/4-inch round cookie cutter. Place dough rounds on cookie sheets about 1 inch apart. Cut out centers using floured 3/4-inch round cookie cutter. Reroll scraps to cut additional doughnuts.
• Bake 8 to 10 minutes or until edges just turn light golden brown. Immediately remove from cookie sheet to cooling rack. Cool 3 minutes.
• In small bowl, stir together 3/4 cup sugar and 3 tablespoons cinnamon. Place melted butter in another small bowl. Quickly dip both sides of each warm doughnut into butter; let excess drip off. Using spoon, roll each doughnut in cinnamon-sugar mixture to coat. Return doughnuts to cooling rack. Serve warm.