We had a number of family activities over the last few weeks. Kevin had a birthday. My mom came to visit (and help me organize my house! Thanks so much, Mom!!!!). Taylor turned eight years old, which means he was baptized into our church on Saturday. Afterwards, we had family over for brunch.
A little photo interlude, since people keep telling me I haven’t had enough people photos lately. ;)
Taylor with Grandma and Grandpa Scott
Taylor with Grandma and Grandpa Smith
Taylor with Kevin and our family friend, Bob Gross.
We’re happy for Taylor’s decision to be baptized. He’s such a great kid!
Back to the donut muffins!
These muffins were such a hit! I’d made an apple crisp, homemade granola for yogurt parfaits, fresh fruit salad, apples with caramel dip and these muffins. The muffins were definitely the hit of the feast. I have seen these Cinnamon Sugar Donut Mini Muffins all over the internet for a few years and have always meant to make them, but hadn’t until now. I suppose I’ll be make them again over and over as requested by a number of family members. My boys often love donuts, but I don’t like making fried food or really buying it that much, so these are a good alternative for that.
I mentioned that I’ve seen these a number of places online, but the recipe I printed out a few months ago was one I’d seen on Tami's Kitchen Table Talk and she found them at Connor's Cooking who found them at….okay, it goes on and on and I really don’t know where to credit the official recipe. You just need to make these because they are really good. I doubled the recipe and got 32 mini muffin. The recipe was easy to double, but I’ll give you the single recipe.
Cinnamon Sugar Donut Mini Muffins, adapted by Katrina, Baking and Boys!
3/4 cup granulated sugar (150 grams)
1 large egg
1 teaspoon vanilla extract
1/4 cup canola oil
3/4 cup milk
1 1/2 cups all purpose flour (180 grams)
2 teaspoons baking powder
1/4 teaspoon salt
Cinnamon Sugar Topping:
8 tablespoons butter (1/2 cup), melted
1 cup granulated sugar
1 tablespoon ground cinnamon
Preheat oven to 325 degrees. Lightly spray mini muffin tins with cooking spray.
In a large bowl, mix together the sugar and egg until light and fluffy. Add the vanilla and oil and whisk together for another minute, until well combined. In a small bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the egg mixture, alternating with the milk. (Adding the flour in three increments and the milk in two.) Whisk together until smooth. (It is kind of a runny, like a cake batter.)
Fill eat mini muffin about 3/4 full. Bake for 15 minutes or until golden brown. Remove the muffins from the pan to a wire rack. Melt the butter in a microwave safe bowl or in a small saucepan on the stove. In a medium sized bowl, combine the sugar and cinnamon and mix until combined. Once the muffins are cool enough to handle, dip the entire mini muffin into the melted butter and then roll it in the cinnamon sugar. Set them on a wire rack to cool completely. Serve fresh, although they are still good the next day if kept airtight.
How many do you think you could pop into your mouth? They are just a bit sweet for me (and still rather fattening), so I just tasted one and would much rather dine on yogurt and granola and fresh fruit! It was a great get together with family! Thanks to all who came.
One last picture, can’t resist—here’s our doggy Chip next to the two pumpkins I grew. The small one is about 20 lbs. and the large one—don’t know, but it’s huge! Kinda fun that we grew it ourselves! No pumpkin shortage here. ;)