These have a sugar/cinnamon topping. 50 of these as well.
12 T. butter at room temperature
1 c. sugar
2 large eggs
3 c. flour
1/2 T. plus 1 t. baking powder
1/4 t. baking soda
3/4 t. salt
1/2 t. ground nutmeg
1/2 cup plus 1/3 c. milk
1/8 c. buttermilk
8 T. unsalted butter, melted (use more if needed)
1 c. sugar
1 T. ground cinnamon
Preheat the oven to 350. Cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk. Mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. Grease and flour a standard-size muffin tin (or use paper liners -- but you have to take them off before you dip them). Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup. Bake the muffins until firm to the touch, 30 to 35 minutes.
Melt the butter for the dipping mixture. Combine he sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them all over with the melted butter, and then roll them in the cinnamon sugar.
Both look good! The question is: Do they taste like doughnuts?
Oooooh! No frying. I'll have to try these - maybe tomorrow.
No frying! And actually, they are BETTER, if you dip the whole thing in butter and roll in the sugar/cinnamon mixture. I just did the tops because I'm taking them to church and wanted to keep the papers on!
And mini ones are especially good -- tastes like doughnut holes! More butter/sugar/cinnamon to dough ratio!
Sounds similar to a recipe I have called French Puffs. I too only dip the tops as otherwise for ME they are TOO sugary and leave my fingers sticky. They are melt in your mouth delicious and make a nice gift of food.
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