I have not kept my love for muffins a secret, and these little gems only make me fall deeper in love with the little cakes of happiness. They really aren't going to fool anybody that they are a donut, but I used to make these donuts that had nutmeg in them and they actually DO taste a lot like them.
They zip together so darn fast, and since they are small they take barely any time to bake at all.
And they are perfect for using a whole grain flour, because you roll them in cinnamon and sugar after they are baked and so my kids don't say, "why are they so brown?!" Yeah, I get that sometimes.
They are a great little whole grain muffin and they'll disappear just as fast as donut holes do.
Ingredients
1/2 cup white sugar
1/4 cup butter, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 egg
1 teaspoon baking powder
1 cup flour, whole grain preferred (or try ½ and ½)
Cinnamon Sugar Coating-
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions
Preheat oven to 375 degrees F. Grease 24 mini-muffin cups.
Mix 1/2 cup sugar, 1/4 cup melted butter, and nutmeg in a large bowl. Add your egg and mix together.
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, in a separate bowl, mix together 1/2 cup of sugar with the cinnamon.
When the muffins are done baking, and as soon as they are cool enough to handle, remove muffins from their cups, roll each muffin in the sugar-cinnamon mixture.
Let cool and serve
