Print the recipe card! sugar donut muffins
Yum! If you need a sweet treat fix, these’ll do ya! The only real difference in making these 100% food storage lies in what’s used to moisten them before rolling in sugar, cinnamon sugar or powdered sugar. Normally the recipe calls for melted butter , but I’ve found another option that works just fine.
These are such a cinch to make and hit the spot when you’re searching the cupboards for a quick treat! My kids ask me to make these for them all the time. (PS.–You could make it even easier by storing the dry mix on it’s own!)
makes 24-36 mini muffins or 10 standard muffins
3/4 c. sugar
1 TBS egg powder, sifted
1 1/2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/4 tsp ground nutmeg
2 TBS powdered milk
1/4 c. vegetable oil
3/4 c. + 2 TBS water
1 tsp. vanilla
**For the sugar topping…
a drop (more if not concentrated) of flavoring oil
1/8 cup water
1/8 cup sugar (powdered, cinnamon sugar or granulated)
Mix together dry ingredients. Add liquids and stir well. Fill muffin cups and bake at 350 degrees, 15-18 minutes for standard sized muffins or 11-12 minutes for mini muffins. Cool enough to handle. Spritz water and flavoring over top of cooled muffins and dip in choice of sugar.
Add the liquid ingredients into the dry mixture and stir together.
Fill the muffin cups. The easiest and fastest way to do this is to pour the batter into a quart sized ziploc bag, snip the corner and then squeeze portions out.
In a spray bottle, add a drop of flavoring oil to 1/8 of a cup of water and spritz the tops of the muffins to moisten.
Dip in your choice of sugar…
- The flavoring oil that I used is a Lor Ann oil (extremely concentrated) but you can use anything. Lor Ann oils are available at cake supply stores or online.
- This recipe is easily adapted to bake in a sun oven by simply having the right sized pans. Here are the ones I use that fit nicely into my Global Sun Oven. Depending on the temperature you reach, baking time would increase to 20-30 minutes.