Total TimePrep: 15 min. Bake: 20 min.
Makesabout 10 servings
- 2 tablespoons plus 1-1/2 teaspoons shortening
- 1/2 cup sugar
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 6 tablespoons whole milk
- Butter, melted
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, nutmeg and salt; gradually add to creamed mixture alternately with milk, beating well after each addition.
- Fill greased muffin cups two-thirds full. Bake at 350° for 18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Dip doughnuts in melted butter, then roll in cinnamon-sugar. Serve warm.
Nutrition Facts1 each: 178 calories, 5g fat (1g saturated fat), 44mg cholesterol, 216mg sodium, 30g carbohydrate (11g sugars, 1g fiber), 4g protein.
Jan 19, 2015
This is an amazing recipe. It is very simple and mine came out with amazing results. They dont taste like doughnuts as much as they do as taste like cake., but still taste great
Feb 1, 2011
These are awful! I was expecting the flavor and texture of a cake doughnut with the ease of a muffin. Boy was I disappointed. Yes, they are easy, but a huge disappointment to break open a warm, dry nutmeg flavored muffin.
Jan 23, 2011
Easy to make.
Jun 13, 2008
These remind me of my mom's drop donuts that she would sometimes make on Saturdays. We always loved them and my kids love these.
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