Are they muffins or donuts? We’re not sure, but we call these tender muffin shaped donut bites Muff-nuts!
As tasty as their fried counterpart, these tasty morsels are our a healthier version of “fried” donuts, but with all the flavor and tenderness of fresh cake donuts, without the mess of rolling.
Whether you call them duff-ins, muff-nuts, or donut muffins, they’re mouthwateringly delicious! Muffins are pretty easy to make, first you combine all the dry ingredients, mixing them together.
Then you combine all of the wet ingredients, mixing them together, then you add the WET ingredients to the DRY ingredients and mix them just until ALL of the ingredients are wet. Period.
If you over-mix the batter, you’ll end up with dry, flat muffins with pronounced tunnels through them, my husband refers to these as dusty muffins. No one likes dusty muffins, so don’t over mix them.
2 C. all-purpose flour
1/2 tsp Salt
3 Tsp. Baking Powder
1/2 C. Sugar
1 Large Egg or 2 small eggs
1/4 c. Melted butter
1 c. Milk, room temperature or slightly warmed
1/2 tsp of nutmeg
Chopped Nuts if you have some
In a medium bowl add flour, salt, baking powder, nutmeg and sugar, mixing well. Then add eggs, melted butter and milk, mixing until moistened and most lumps gone, but avoid over-stirring.
At this point, If you’d like, fold in a handful of chopped nuts to the batter.
Spoon into greased muffin tins and then lightly sprinkle with cinnamon and sugar.
Bake at 400 for 12-17 minutes
If you’d prefer a Duffins’ Coffee cake, spread the batter in a buttered 9″x9″ pan and then sprinkle with cinnamon and sugar. Bake at 425 for 15-20 minutes.
If you want to make these ahead of time as a homemade convenience mix, simply place all of the dry ingredients in a baggie and add a label that states:
Directions: To contents of bag- add 2 eggs, 1/4 c. melted butter & 1 c. Milk , mix and bake at 400F 12-17
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