BAKED MINI DOUGHNUTS
Yummy mini doughnuts without the frying! These have the texture of cake doughnuts and are, of course, addicting. Enjoy!
Provided by Riley
Categories Bread Quick Bread Recipes
Time 30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease miniature muffin cups or line with paper liners.
- Whisk flour, baking powder, nutmeg, and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 1/3 cup white sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
- Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
- Mix 1/3 cup white sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.
Nutrition Facts : Calories 160.8 calories, Carbohydrate 22.6 g, Cholesterol 38.2 mg, Fat 7.2 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 115.6 mg, Sugar 15.3 g
MINI DOUGHNUT MUFFINS
Provided by Ree Drummond : Food Network
Categories dessert
Time 40m
Yield 48 mini doughnut muffins
Number Of Ingredients 12
Steps:
- For the doughnut muffins: Preheat the oven to 350 degrees F. Lightly grease two 24-cup mini muffin tins with butter.
- In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside. In a different bowl, cream together the sugar and butter. Add the eggs and mix again. Add the flour mixture and milk alternately to the creamed mixture, beating well after each addition.
- Fill the prepared mini muffin pans two-thirds full. Bake until golden, 10 to 15 minutes.
- For the cinnamon sugar topping: Mix the sugar, cinnamon and cocoa in a shallow bowl.
- Roll the muffins in the melted butter, coating them completely, then roll them in the cinnamon sugar. Transfer to a cooling rack.
CAKE DOUGHNUTS
Lightly spiced with cinnamon and nutmeg. Preparation time is short and well worth the effort.
Provided by Christina
Categories Bread Quick Bread Recipes
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. Cover and refrigerate for 1 hour.
- Heat oil in a deep heavy skillet or deep-fryer to 370 degrees F (185 degrees C). On a floured board, roll chilled dough out to 1/2 inch thickness. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle.
- Fry doughnuts in hot oil until golden brown, turning once. Remove from oil to drain on paper plates. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 28.6 g, Cholesterol 20.5 mg, Fat 14.7 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 3.6 g, Sodium 167.1 mg, Sugar 13.4 g
MINI DOUGHNUT MUFFINS
Fresh doughnuts are one of the things I crave most, but making yeasted doughnuts is a lengthy, involved process that I often don't have time to undertake. Doughnut muffins are my solution. Jammy and bite sized with none of the wait, once you've made them a few times you won't even have to look up the recipe. You can use any type of jam to fill these or simply eat them plain.
Provided by Martha Collison
Categories HarperCollins HarperCollins Dessert Kid-Friendly Muffin Jam or Jelly Quick & Easy Vanilla Cupcake Small Plates
Yield Makes 24 mini muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F/200°C/180°C fan/gas 6. Melt the butter in the microwave or in a pan over a medium heat and use a pastry brush to grease all the holes of the muffin tray with some of the melted butter.
- Place the sugar, flour and baking soda in a bowl and combine.
- In a small jug, mix the remaining melted butter with the yogurt, egg and vanilla. Pour the wet ingredients into the dry ingredients and gently fold them together until just incorporated.
- Divide the mixture among the 24 holes in the muffin tray using a teaspoon, then bake for 7-8 minutes or until golden brown and risen.
- While the muffins are baking, spoon the jams into the 2 piping bags and snip the end off each with a pair of scissors. Remove the hot doughnuts muffins from the oven and roll them in superfine sugar, then make a small hole with a skewer in the bottom of each and pipe raspberry jam into the centre of half the doughnuts and apricot jam into the rest. These are best enjoyed fresh from the oven.
DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
MINI CHOCOLATE CUPCAKES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
- Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
- Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
- Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g
MINI DOUGHNUT CUPCAKES
Make and share this Mini Doughnut Cupcakes recipe from Food.com.
Provided by Crafty Lady 13
Categories Dessert
Time 22m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Grease and flour 24 minit (1 3/4 inch) muffin pan cups. Combine sugar and cinnamon in small bowl.
- Mix cake mix, water, oil and eggs according to package directions, stir nutmeg into batter. Fill prepared muffing cups two-thirds full.
- Bake about 12 minutes or until lightly browned and toothpick inserted into centers come out clean.
- Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated.
- Save any remaining cinnamon-sugar mixture from this recipe to sprinkle on toast or pancakes.
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