A great recipe compliments of my grandma. The muffins taste like cake doughnuts….yummm!
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Per Serving: 299 calories; protein 3g; carbohydrates 40g; fat 14.7g; cholesterol 37.1mg; sodium 208.8mg.
The quality of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as white bread.
To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.