When I bake from recipes, I tend to switch the ingredients to ingredients that I prefer... I usually use whole wheat flour or white whole wheat flour instead of all purpose flour. Brown sugar or evaporated cane sugar instead of white granulated sugar... and so on. I also never measure spices... I just add as much or as little as I like.
Muffins that taste like doughnuts... Doughnut Muffins!
There are many of doughnut muffin recipes on the internet. I have tried a few of them. I eventually created one that was more to my liking and maybe to yours.... here it is. (I give you some measurements for spices – but, really you are on your own.).
Makes 12 regular-size muffins or 6 jumbo-size muffins.
1 ¾ cup white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon of cinnamon
1/3 cup of canola oil
¾ cup of light brown sugar
¾ cup of milk (I use non-fat)
½ teaspoon vanilla extract
a couple of tablespoons of evaporated cane sugar and cinnamon mixed together.
Preheat oven to 350 degrees. Place paper muffin/cupcake cups in muffin/cupcake tin.
Combine dry ingredients in a medium size bowl.
Combine remaining ingredients in a separate large bowl.
Add dry ingredients to the large bowl, slowly mixing in.
Add mixture to muffin tin cups and sprinkle with sugar/cinnamon mixture.
Bake at 350 degrees for approximately 20 minutes, until a toothpick comes out clean. Every oven is a little different.
Cool a little bit & enjoy!