Cinnamon Doughnut Muffins

This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around. Purchase Ingredients for this recipe

BATTER
1/4 cup vegetable shortening or unsalted butter
3/4 cup sugar
2 eggs
2 1/2 cups King Arthur Unbleached All-Purpose Flour or Mellow Pastry Blend
2 tablespoons potato flour OR 1/4 cup potato flakes
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon nutmeg OR cake doughnut flavor powder
3/4 cup cinnamon chips or cinnamon Flav-R-Bites™
1 1/4 cups milk (the higher the fat, the more tender the muffin)

TOPPING
1 1/2 tablespoons butter, melted
cinnamon-sugar


In a medium-sized mixing bowl, cream together the shortening or butter, sugar, and one egg, beating for several minutes, till smooth and light-colored.

In a separate bowl, whisk together the flour, potato flour or flakes, baking powder, salt, and nutmeg (or cake doughnut flavor, which will give the muffins a true “bakery” flavor). In a separate bowl (or cup), whisk together the remaining egg and the milk till smooth.

Stir the dry ingredients into the butter mixture alternately with the milk-egg mixture, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into 12 lightly greased or paper-lined muffin cups.

Bake the muffins in a preheated 425°F oven for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter and place it in a small dish (this is easily done in the microwave). Sprinkle cinnamon-sugar into another small dish.

Dip the top of each muffin into the butter, then into the cinnamon-sugar. Allow the muffins to cool, upright, on a wire rack. Yield: 12 muffins.

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