I love a hearty muffin, but at the same time I love to indulge in a donut every now and then, lately my weakness has been Whole Food's 'Vegan Donuts' but I've started to get smart and opt for making my own (here), this time I'm starting from scratch and treating myself to the best of both worlds. Muffins and Donuts as a whole, and oh my gosh, I had to stop myself from shoving more than I care to admit in my mouth - also, the kids are fans, big fans.
Cinnamon Sugar Donut Muffins
1/3 Cup Sugar
1/4 Vegetable Oil (Or Coconut Oil)
1/2 Tsp. Nutmeg
1/2 Cup Milk
1 Tsp. Baking Powder
1 Cup Flour
For The Topping
1/4 Cup Coconut Oil (Or Melted Butter)
1/4 Cup Sugar
1 Tsp. Cinnamon
Preheat Oven to 375˚
Combine (Baking) Sugar, Oil, Nutmeg in a bowl. Stir in Milk, Baking Powder and Flour until just combined.
Fill (Greased) Mini Muffin Tins until 1/2 Full, and Bake for 15 Minutes (or until golden brown).
Next, combine the reserved Sugar and Cinnamon in bowl for the topping and set aside with melted Coconut Oil.
Remove tins from oven and toss the muffins in the coconut oil, and then coat with cinnamon sugar mixture.