Donut Muffins

Here's another great recipe adapted from hillbilly housewife. I substituted a mixture of spelt, brown rice and barley flour for the white flour. I put less butter and sugar on top than the recipe called for. They turned out delicious! They aren't healthy enough for me to be eating every day, but a great recipe for holidays and special occasions. You can make them gluten free by simply using a gluten free flour.

Donut Muffins

1/3 C. shortening
1/2 C. sugar
1 egg
1-1/2 C. wonder flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
3/4 C. milk

For The Topping:

1/4 C. powdered sugar
1 tsp. cinnamon
1/8 C. melted butter

Mix shortening and sugar in a mixing bowl. Beat in the egg until smooth. Add the wonder flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 greased muffin cups until half to two-thirds full. Bake the muffins at 350 F for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

In a small bowl, mix the powdered sugar and cinnamon and set aside.

When muffins are done cooking, remove from the pan. When they are cool enough to handle, dip the tops of the muffins into the melted butter. Then dip them into the powdered sugar/cinnamon mixture. Best served warm. Enjoy for breakfast or a snack.