Doughnut Muffins

Dry Bowl:

1 3/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

1/2 teaspoon cinnamon

Wet Bowl:

1/3 cup oil

1/3 cup white sugar

1/3 cup brown sugar

1 egg

3/4 cup milk

Topping:

1/3 cup melted butter

1/3 cup sugar

1 tablespoon cinnamon

Method:

1. Preheat oven to 180 degrees C and grease muffin tray.
2. In a small bowl, combine all 'Dry Bowl' ingredients.
3. In a large bowl, combine all 'Wet Bowl' ingredients.
4. Add 'Dry Bowl' ingredients to the large bowl, and stir gently until smooth.
5. Pour batter into muffin tray, and bake for 15-20 minutes until an inserted toothpick comes out clean.
6. In a small bowl, melt butter for the topping. In another small bowl, mix sugar and cinnamon.
7. Top muffins by dipping muffins in the melted butter, then in the sugar and cinnamon mix.
8. Allow to cool completely on a wire rack.

Tips:

• I use freshly ground nutmeg and cinnamon. If you are using pre-ground spices you may need to increase the quantities to achieve the levels of flavour you like.
• I have found that I get the best results when I bake the muffins for 15 minutes, then switch the oven to fan-forced bake for the last 5 minutes.
• Minimising the mixing of the flour, once it has been added to the wet ingredients, will help ensure the best possible texture.
• These are ridiculously good as a dessert, heated and served with vanilla bean ice cream. My daughter also believes they should be served with a nice thick chocolate sauce.