Mini Donut Muffins

Makes 24 mini muffins. Calories: 80, per muffin Weight Watchers Points: 2.24 per muffin

Photo by Carol M.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • The Batter:

  • 86

    g butter (room temperature)

  • 1/8

    cup plus 1/4 cup sugar

  • 1

    large eggs

  • 1 1/2

    cups flour

  • 1 1/4

    tablespoon baking powder

  • 1/4

    tsp baking soda

  • 1/2

    tsp salt

  • 1

    tsp buttermilk powder

  • 1/2

    tsp ground nutmeg

  • 1/2

    cup milk (skim)

  • For dipping:

  • 25

    g butter

  • 1/4

    cup sugar

  • 2

    tsp cinnamon

Directions

%{color: red}Preheat the upper oven to 350°F convection bake.% Spray mini muffin pan, with pam. 1 In a stand mixer, cream the butter and sugar. 2 Beat in the egg. 3 Sift together the flour, baking powder, baking soda, salt, and nutmeg. 4 Stir ¼ of dry mixture into egg mixture. 5 Then mix in ⅓ of the milk. 6 Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. 7 Mix until well combined and smooth, but don’t over mix. 8 Using the 40cm scoop (level) fill mini muffin cups. 9 Bake the muffins until firm to the touch, 20 to 25 minutes. 10 Melt the butter for the dipping mixture. 11 Combine the sugar and cinnamon. 12 When muffins are still warm, using a pastry brush, brush tops with melted butter, then roll in sugar mixture.

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