I was completely intrigued when I stumbled on this recipe, through foodgawker.com, thinking it would be a fantastic alternative to the deep fried delicacy you’d usually pick up at the corner coffee shop.
If you’ve ever had sugar or cinnamon-sugar donuts fresh from a truck at the local fair or at an amusement park, then you understand the appeal of the sugar donut. Heck, even the worst grocery store mini donut coated in powdered sugar can hit the spot sometimes.
But these ones are way better.
I followed the recipe exactly, except that I used mini muffin trays and ended up with 50 fantastic Timbit-like sugar-coated delights. Originally from the blog Baking Bites, you could easily add cinnamon to the sugar coating for the other variety.
3/4 cup sugar
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg (optional)
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla extract
Preheat oven to 350F. Lightly grease two minis muffin tins with cooking spray.
In a large bowl, beat together sugar and egg until light in color.
Meanwhile, in a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour the dry ingredients into the egg mixture and stir to combine.
Add vegetable oil, milk and vanilla extract.
Fill each muffin cup 3/4 full, dividing batter evenly. Fill any empty tins 1/2 full with water.
Bake for 11-15 minutes, until a toothpick inserted into the center comes out clean.
For the sugar frosting: While muffins are baking, melt 2 tbsp 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.