Thursday, September 27, 2012

Doughnut Muffins

Do you love the taste of buttermilk doughnuts but don't want to spend the calories? These doughnut muffins taste like buttermilk cake doughnuts, but they're not fried and don't have the same high fat content. Kids love them, so they're a perfect snack for including in your babysitting shifts.

Doughnut Muffins

2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp nutmeg
2 Tbs butter
3/4 cup sugar
1/4 cup plain yogurt
2 eggs
1 cup milk
1 tsp vanilla

Preheat the oven to 325 degrees. Spray a 12-cup muffin pan with vegetable oil spray. Combine flour, baking powder, baking soda, salt, and nutmeg in a medium bowl. In a large bowl, beat butter, sugar, yogurt, eggs, milk, and vanilla with an electric mixer until creamy. Add flour mixture to the yogurt mixture and stir until thoroughly combined. Spoon batter into prepared muffin pan. Bake for 25 minutes or until a wooden toothpick inserted into muffin centers comes out clean. Turn out muffins and cool on a wire rack.

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