I wasn’t even planning to bake this Sunday as I already whipped up a batch of these for a Jersey Bites bbq on Saturday. (Have you checked out Jersey Bites yet? If not, definitely do so as it covers all food-related things going on in the Garden State and even has some articles by yours truly!).
But this past Sunday was the first full day of football which meant that by 5 o’clock I’d been subjected to nearly 4 straights hours of pigskin prowess. In an attempt to maintain my sanity I decided to see if I could find an easy muffin recipe so I could send Dennis off to work on Monday with a breakfast goodie. My husband is the worst when it comes to breakfast. His usual breakfast at work ranges from a granola bar to a cupcake from Crumbs. I decided to straddle those two extremes with these muffins. They want to be a doughnut, but they’re not fried so bonus points there. I also subbed in some white whole-wheat flour in an attempt to make up for all of the sugar they’re covered in. And they’re covered in a lot of sugar. So if you’re looking for a (somewhat) healthier alternative to your normal morning doughnut, definitely give these a try. You won’t be disappointed.
¾ cup white whole-wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/3 cup canola oil
1 egg -- lightly beaten
3/4 cup milk
To top the muffins
2 tablespoons butter, melted
1/3 cup sugar (I used a mix of regular sugar and vanilla bean sugar from Savory Spice Shop)
1 t. ground cinnamon
In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. In a medium bowl, mix sugar, oil, egg, and milk; stir into dry ingredients just until moistened.
Fill greased muffin cups about 3/4 full. Bake at 350° for 18-20 minutes or until muffins test done. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, brush muffins with melted butter and roll in the sugar mixture.
Makes 9 muffins.
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup granulated sugar
1/3 cup canola oil
1 egg -- lightly beaten
3/4 cup milk
To top the muffins
2 tablespoons butter, melted
1/3 cup sugar (I used a mix of regular sugar and vanilla bean sugar from Savory Spice Shop)
1 t. ground cinnamon
In a large bowl, whisk together flour, baking powder, salt, nutmeg, and cinnamon. In a medium bowl, mix sugar, oil, egg, and milk; stir into dry ingredients just until moistened.
Fill greased muffin cups about 3/4 full. Bake at 350° for 18-20 minutes or until muffins test done. Place melted butter in a small bowl; combine sugar and cinnamon in another bowl. Immediately after removing muffins from the oven, brush muffins with melted butter and roll in the sugar mixture.
Makes 9 muffins.
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