"Cake Donut" Mini Muffins

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Servings - approx.  30 mini muffins   Serving size - 1 mini muffin   Points Plus per svg - 2 points+

Calories - 71.9   Total Fat - 2.7g,   Carb. - 10.9g,   Protein - 1.2g,   Fiber - 0.2g

1 3/4 cup all purpose, unbleached flour

1 1/2 tsp. baking powder

1/2 tsp. kosher salt

1/4 tsp. nutmeg ( I might have put a bit more in...I like nutmeg!)

1/2 tsp. ground cinnamon

1/3 cup canola oil

3/4 cup granulated sugar

1 egg

3/4 cups skim milk

1 cup powdered sugar ( not included in nutritional info as you will use only a small portion of this )


1.  Preheat oven to 400 degrees F. Spray the wells of a nonstick coated mini muffin pans with cooking spray. Do not use liners for this recipe, because you want to coat the entire muffin with powdered sugar.

2.  In a large bowl, combine the flour, baking powder, salt, nutmeg and cinnamon with a whisk.  Set aside.  

3.  In a small bowl ( or I used a 4 cup glass measure ), combine the oil, sugar, egg and skim milk.  Add the wet ingredients to the dry ingredients and mix until just combined.  

4.  Fill the wells of the mini muffin pans with about a TBS or so of batter, pretty much up to the top.  Bake for 10 -15 minutes...checking often.  

5.  While still warm, roll in powdered sugar to coat and let cool on wire rack. 


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