I don’t know if I’ve told you about my co-workers yet.
But pretty much, they’re awesome.
Seriously I would not survive without these girls — they keep me constantly challenged and entertained and caffeinated, and fed too.
But I did tell you that we are really serious about birthdays at my office.
So for my birthday last week, one of my co-workers made me these donut muffins (!!) because she had obviously made them for the office before and I obviously obsessed over them and nagged her for the recipe for days.
I mean, they taste like real donuts!
And they’re mini!
How awesome is that?!
Basically this girl is the epitome of a successful, working domestic goddess and I just want to copy anything and everything she does.
And I’m really glad I copied her go-to brunch recipe.
They’re perfect little treats that you can just pop into your mouth.
And they totally hit the “sweet spot.”
When you’re serving brunch, I think it’s lovely to have a combination of one or two “savory spot” items such as bacon and scrambled eggs (with plenty of hot sauce, of course) with one or two “sweet spot” items such as a baked good and fresh fruit or a smoothie.
That way, everyone’s happy.
These were a huge hit at my last two brunches, so it’s really a crime not to share the recipe with you!
peaches and cake
Cinnamon Sugar Donut Muffins
Recipe from Kathleen E., Chicago, Illinois
Makes 20-22 mini-muffins
- ½ c. granulated sugar
- ¼ c. margarine, melted (I used tub Smart Balance)
- ¾ tsp. ground nutmeg (¾ tsp. makes them taste like real donuts, but use ½ tsp. if you prefer a less spiced muffin.)
- ½ c. milk (skim is fine)
- 1 tsp. baking powder
- 1 c. all-purpose flour
- ¼ c. margarine, melted
- ½ c. granulated sugar
- 1 tsp. ground cinnamon
Preheat oven to 375˚F. Grease a mini-muffin cup pan with cooking spray.
Mix the sugar, margarine (melted), and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Do not overmix. Use a cookie scooper to distribute among greased mini-muffin cups until half to three-quarters full.
Bake in the preheated oven until the tops are lightly golden, about 13-15 minutes, rotating once during baking.
While muffins are baking, place ¼ c. of melted margarine in a bowl. In a separate bowl, mix together ½ c. of sugar with 1 tsp. cinnamon.
Remove muffins from their cups, dip each muffin in the melted margarine, then roll in the cinnamon-sugar mixture.
Let cool and serve.