It’s been a while since I’ve baked anything new in my kitchen. I think partly it’s cause I don’t have the patience lately to wait for something to cool before devouring it, and I’ve kind of hit a wall with what to bake. However, there’s this vendor at the Falls Church Farmer’s Market that serves the most appetizing mini donuts, I can literally smell the butter and sugar as I approach their booth. And it got me thinking, even though my husband adamantly vetoes my decision to buy a donut maker, can I find a workaround? Why of course I can, I have a mini muffin tin! So here’s my attempt at making these bite size treats.
½ cup cane sugar
¼ cup butter, melted
¾ tsp ground nutmeg
½ cup milk
1 tsp baking powder
1 cup all-purpose flour
For the topping
½ stick butter, melted
1 cup cane sugar
2 tsp ground cinnamon
Preheat oven to 375F and spray a mini muffin tin generously with cooking spray.
In a large bowl, combine the ¼ cup of melted butter, ½ cup cane sugar and nutmeg. Stir in the milk, baking powder, and flour, mixing just until combined. Divide batter evenly into the muffin cups using a tablespoon.
Bake for about 15 minutes, until the tops are lightly golden. While the muffins are baking, mix the cane sugar and cinnamon for the topping in a small shallow bowl.
Allow muffins to cool for a few minutes before dipping each in the melted butter and then roll each around in the cinnamon sugar mixture. Serve while still warm.