Donut Muffins

This recipe is at least 100-years old. It was created by a cook with leftover donut batter who didn’t have time to deep fry them. She added a little milk to make the batter thinner, and cooked it in muffin cups instead of deep frying it. Nutmeg is the secret ingredients which gives these muffins their special old fashioned donut flavor, but cinnamon will work just as well if nutmeg is not in your spice collection. Necessity is the mother of invention, and bless the cook who invented these. My family is grateful.

Donut Muffins

Ingredients

• 2-1/2 tablespoons shortening
• 1/4 cup sugar
• 1 egg
• 3/4 cups all-purpose flour
• 1 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon nutmeg or 1/2-teaspoon cinnamon
• 3/4 cup milk

For the Topping

• 1/3 cup powdered sugar, mixed with:
• 1 teaspoon cinnamon

* * *

• 2 tablespoons melted margarine

Directions

In a mixing bowl mash together the shortening and sugar. Add the egg and mix it all up with a whisk or electric beaters until it is smooth.

Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture.

Measure the flour, baking powder, salt and nutmeg (or cinnamon) into the bowl. Pour in the milk. Mix the batter until it’s smooth. Grease 6-muffin cups with solid shortening. Divide the batter evenly between muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3-full is full enough. Bake the muffins at 350° for 25-minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly. Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted margarine. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes 6. Very good for breakfast and after school or midnight snacks.