TOP Reviews:
Delicious! My daughter, the donut queen loves them. I, the muffin queen love them, too! I used oil instead of the shortening, mixing dry ingredients in one bowl, wet in another, and mixing the two together. Easier, and just as tasty.
These were so good! Tasted like a doughnut/snickerdoodle. My son and husband loved them, and they’re made of things that are normal staples in every home, so they’re easy to whip up!
These muffins are GREAT! I am baking them right now and haven’t even dunked them in the cinnamon sugar mixture (as I want it to be fresh for tomorrow’s brunch and am going to follow the suggestion of dipping them in melted butter first). They taste like snicker doodles! My favorite cookie. These might be my favorite muffin!
I looked at the recipe and realised I had everything in the cupboard. That was a big plus. It was a snap to make and my kids and I ate them up. They were great.
Simply a delicious muffin! I used oil instead of shortening and it was so easy to whip up. Loved it and would recommend it. The snickerdoodle muffin!
These are a great alternative to doughnuts. They are just as good and not as fattening. Great to bring along to a play group or morning get together with friends.
I’m curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be an AR misprint? Mine is a standard, mini-muffin tin. Second, I really don’t like nutmeg much. So WHY do I LOVE these muffins?! And why can’t I stop popping them in my mouth? Don’t kid yourself by thinking that because they’re small you won’t eat as much. You’ll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 tsp. baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they’re so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins.
What you need:
3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
What you need:
3/4 cup sugar
1 large egg
1 1/2 cups all-purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
2 Tbsp butter, melted
1/2 cup sugar, for rolling (I added in a few shakes of cinnamon)
DIRECTIONS:
Preheat oven to 350. Lightly grease a muffin tin. In a large bowl, beat together sugar and egg until light in colour. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the centre comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.|
From: allrecipes.com