Snapguide
STEPS
INGREDIENTS
First grease well a 24 mini muffin pan with baking spray.

First grease well a 24 mini muffin pan with baking spray.

In a large bowl: add sugar, melted butter and nutmeg.  Blend well.

In a large bowl: add sugar, melted butter and nutmeg. Blend well.

Then stir in milk and add baking powder and flour.

Then stir in milk and add baking powder and flour.

Mix until JUST combined.  Use an ice-cream scoop to spoon batter into muffin pan.

Mix until JUST combined. Use an ice-cream scoop to spoon batter into muffin pan.

Fill the muffin pan with batter till half full.

Fill the muffin pan with batter till half full.

Bake in a 190 degree C preheated oven for 15 minutes or until a toothpick inserted in centre comes out clean.

Bake in a 190 degree C preheated oven for 15 minutes or until a toothpick inserted in centre comes out clean.

While doughnuts are baking prepare the toppings using melted butter and ground cinnamon. Place melted butter in a shallow bowl. Also mix cinnamon and sugar well and place in another shallow bowl.

While doughnuts are baking prepare the toppings using melted butter and ground cinnamon. Place melted butter in a shallow bowl. Also mix cinnamon and sugar well and place in another shallow bowl.

When baked, let doughnuts cool in the pan for 5 minutes.

When baked, let doughnuts cool in the pan for 5 minutes.

Transfer doughnut muffins to a wire rack.

Transfer doughnut muffins to a wire rack.

Dip the tops of doughnuts in melted butter and then in cinnamon sugar.

Dip the tops of doughnuts in melted butter and then in cinnamon sugar.

And you're done!

  • 90.0g Sugar (1/2 cup)
  • 55.0g Butter,melted (1/4 cup)
  • 0.0tsp Nutmeg
  • 0.0c Milk
  • 1.0tsp Baking powder
  • 125.0g All-purpose flour (1cup)
  • 55.0g Butter,melted (1/4 cup)
  • 55.0g Sugar (1/4 cup)
  • 1.0tsp Ground cinnamon