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Sugar Donut Muffins

Saturday, December 26, 2009





Yum Yum, sugar donut in another form. I’m pleased to have discovered this recipe which allows me to satisfy my donut cravings in a simpler way. This method doesn’t use yeast and of course proofing time is not needed too. I did not timed the baking, but i think it’s all done under 30 minutes. Hehe.

Despite the difference in method, i ‘m quite surprise with the baked results. It was a close match to the original donut, especially with the extra sugar coating. Mmmm….

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Sugar Donut Muffins



50 g                     sugar

1                            egg

100 g                   plain flour

1 tsp                     baking powder

1/2 tsp                baking soda

1/4 tsp                salt

1/4 tsp                cinnamon powder

40 ml                   corn oil

60 ml                   milk

1 tsp                     vanilla essence

2 tbsp                  melted butter, for glaze

50 g                      fine sugar, for rolling



1.    Beat sugar and egg until pale.

2.    Add in sifted flour, baking powder, baking soda, salt, cinnamon powder and stir to combine.

3.    Add in corn oil, milk and vanilla essence. Stir to blend.

4.    Pour batter into mini muffins tray 3/4 full.

5.    Bake at 170°C for 12 minutes, or until skewer comes out clean.

6.    Remove muffins from oven and brush melted butter over warm baked muffins and roll

        in sugar.

7.    Continue cooling muffins on rack.


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