Friday, September 27, 2013

Eggless Donut Muffins

Today's recipe is a simple one ... a mini muffin that I adapted from the Tasty Kitchen site. I was searching for muffin recipes that I could whip up easily with ingredients at home. I came across these scrumptious looking muffins and when I glanced over the ingredient list, I was happy to note that I had all at hand!
Since the original recipe mentioned only one egg, it was easy to replace it and still retain the texture. The batter came together very quickly and mini muffins bake up in about 15 minutes. The kids devoured the muffins as soon as they came out of the oven!
These eggless donut muffins do taste very buttery and cinnamon-y. They are good at tea time, in lunchboxes, as snacks and any time in between!
Give these a try in your kitchen !


 ½ C whole wheat flour
1¼  C unbleached A.P Flour
1½ tsp Baking Powder
½ tsp Salt
½ tsp Nutmeg
½ tsp Cinnamon
⅓ cups Oil
¾ cups turbinado raw Sugar
1 flax egg (1 Tbs ground flax seed + 3 Tbs water)
¾ cups Milk

4 Tbs melted butter
1/3 C sugar
1 Tbs cinnamon

1. Combine the flour, baking powder, salt, cinnamon and nutmeg.
2. In another bowl combine the oil, sugar, milk and flax seed mixture and mix well.
3. add dry ingredients in batches and stir to combine. Do not overbeat.
4. Bake in a preheated oven at 350 for about 15 minutes.
5. In the meantime, combine the sugar and cinnamon in a bowl. Keep the melted butter in another small bowl.
6. Shake the muffins out of the pan while still hot. Dip the muffin tops in butter and then roll in the cinnamon sugar mixture. Let cool slightly before popping into mouth and savoring the sweet spicy donut muffins !

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