Donut Muffins

Makes 30 to 36 muffins.

Note: Adapted from “The Copper Hen Cookbook,” by Robert Lillegard.

For muffins:

• 4 1/2 c. flour

• 2 3/4 c. sugar

• 1 tbsp. baking powder

• 1 1/2 tsp. salt

• 3/4 tsp. freshly ground nutmeg

• 3 eggs

• 1 1/2 c. canola oil

• 1 1/2 c. whole milk

• For topping:

• 6 tbsp. sugar

• 3 tbsp. ground cinnamon

• 4 tbsp. melted butter


To prepare muffins: Preheat oven to 375 degrees and line muffin pans with paper liners.

In a large bowl, whisk together flour, 2 3/4 cup sugar, baking powder, salt and nutmeg, and reserve.

In a large bowl, whisk together eggs and oil until well combined.

Add flour mixture to egg mixture in thirds, alternating with milk, mixing until well combined.

Using a scoop, fill prepared muffin cups 3/4 full. Bake, rotating pans halfway through, until a toothpick dipped in the center comes out clean, 12 to 14 minutes. Remove from oven. Transfer muffin pans to a wire rack and allow muffins to cool for 5 minutes.

To prepare topping: In a wide bowl, combine 6 tablespoons sugar and cinnamon. While muffins are still warm, brush tops completely with melted butter. Remove muffins from pan and carefully roll the tops of the muffins in the sugar-cinnamon mixture, coating muffin tops. Transfer muffins to a wire rack to cool completely.

Nutrition information per each of 36:

Calories 230 Fat 11 g Sodium 160 mg

Carbohydrates 30 g Saturated fat 2 g Total sugars 18 mg

Protein 3 g Cholesterol 20 mg Dietary fiber 1 g

Exchanges per serving: 1 starch, 1 carb, 2 fat.