muffin/doughnuts sounds great. smells good so far, too.
1/3 cup butter, room temp
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 cup milk
1 tsp vanilla
3 oz butter, melted
1/2 cup sugar
1 teaspoon cinnamon
Preheat oven to 350 F
With a paddle attachment in a mixer, beat together the butter and sugar until fluffy (about a minute) and add the egg, mixing together. Sift together the flour, baking powder, salt, nutmeg and a 1/2 teaspoon cinnamon. Mix flour blend into sugar and egg mixture alternately with milk, on low speed. Add the vanilla last, mixing to blend together. Fill greased muffin tins two-thirds full. Bake until barely golden brown, 25 minutes. Immediately loosen the puffs from the tins (use a butter knife around the edges first).
Now, working very quickly, dip top and sides into melted butter; then roll in mixture of sugar and cinnamon. Serve hot, at once, but honestly these are still delicious the next day!
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vintage recipe discovered and posted by the kitchy kitchen
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whoops. didn’t read the recipe very closely. tried to make sixteen. they didn’t come out “puffy,” so make sure to fill the tins 2/3 full. they were like a lighter version of banana bread – not gooey or sticky in the middle, not as dense as pound cake, but denser than birthday cake. i think i’d just as soon have banana bread. not my favorite, but would be good to bring to a party if you want to make sure to bring something unique.