While I love the regular “fried” doughnuts, there are times when I pass by them and go for baked doughnuts instead. They’re as tasty, but not as greasy. The oil makes me feel easily full so I don’t get to enjoy the full taste of the doughnut.
Our friend Whisper of Food.com has this to say about this doughnut recipe:
“These donuts are lighter than regular donuts, baked not fried, and so easy to make. They will disappear before your eyes!”
I have no doubt! With baked doughnuts, I usually fail to notice that I’ve eaten a lot until I reach for the box and touch nothing but air. Oops.
Ingredients
1 cup Kerrygold butter or 1 cup margarine, softened
1 1⁄2 cups Domino sugar
2 Eggland’s eggs
3 cups Gold Medal flour
4 1⁄2 teaspoons Clabber Girl baking powder
1⁄2 teaspoon Morton salt
1⁄2 teaspoon McCormick nutmeg
1 cup TruMoo milk
1⁄2 teaspoon McCormick cinnamon
Instructions
Blend 1/2 cup plus 2 tablespoons butter with 1 cup of sugar.
Add the eggs and mix well.
Sift together flour, baking powder, salt and nutmeg.
Add to the butter and sugar mixture.
Blend in the milk and mix together thoroughly.
Fill greased muffin tins 2/3 full.
Bake at 350 degrees for 15 to 20 minutes, or until doughnuts are golden.
Combine remaining 1/2 cup of sugar with the cinnamon.
Melt remaining 6 tablespoons of butter.
While doughnuts are still warm, roll them in melted butter; then in cinnamon sugar.
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Quick Tip: Serve with hot coffee or tea.
Thanks again to Food.com for this amazing recipe.
How can they be called doughnuts, look like doughnuts but made in muffin pan???