Doughnut muffins
16 Muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | tablespoon | Shortening |
| ½ | cup | Sugar |
| 2 | Eggs | |
| ½ | teaspoon | Nutmeg |
| 6 | tablespoons | Milk |
| 2 | cups | Flour |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Oleo; melted |
| 2 | teaspoons | Cinnamon |
| ½ | cup | Sugar -Topping--- |
| Oleo; melted | ||
| Sugar | ||
| Cinnamon | ||
Directions
Cream shortening and sugar until light and fluffy. Add unbeaten eggs, beat thoroughly. Combine flour, baking powder, salt, and nutmeg and add to first mixture alternately with milk. Drop batter into well-greased muffin tins.
Bake at 400 degrees for 15 minutes. Remove from pans. While still warm dip into melted oleo and roll in cinnamon and sugar.
Source: Donna Blees, Stamford (Nebr.) Centennial Cookbook Formatted by: Nancy Filbert; March, 1995
Posted to Bakery Shoppe Digest150 by novmom@... (Angela Gilliland) on Jul 08, 1997