1 cup flour
1/4 cup sugar, plus 2 tablespoons
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup milk, plus 2 tablespoons
1 egg, beaten
1 teaspoon vanilla
1/2 tablespoon canola oil
Cinnamon Sugar for coating the doughnuts.
Preheat the oven to 325F.
Coat the doughnut pan with cooking spray. (I am quite liberal with coating the pan. There is nothing sadder than stuck doughnuts.)
Combine flour, sugar, baking powder, nutmeg, cinnamon and salt.
Stir in milk, egg, vanilla and oil.
Beat together until well blended.
Pour batter into a zip-topped bag, manipulating batter to one corner of the bag. With the bag over the baking pan, clip one end. (Batter will start running out immediately.) Squeeze the bag to fill each doughnut cup about 3/4 full.
(You can skip the zip-topped bag, and just ladle the batter into the baking pan, but I have found the bag to be a less messy option.)
Bake 8-10 minutes until doughnuts spring back when touched.
While doughnuts are still warm, remove from baking pan and roll in cinnamon sugar (heat will allow the sugar to stick to the doughnut).Allow to cool on rack, or enjoy will warm. (Yields 6 doughnuts)