Back These doughnuts have the distinctive flavor and texture of the real thing--but without all the fat and calories that come from frying in hot oil. The doughnuts are best eaten the day you make them. Note: You can make bite-size doughnuts using a mini-muffin pan; the recipe makes 12 doughnuts in a standard muffin pan or 24 minis.
1/3 Cup Vegetable Shortening
1/2 Cup Sugar
1 Egg, at room temperature
1-1/2 Cups Flour
1-1/2 teas. Watkins Baking Powder
1/2 teas. Salt
1/4 teas. Watkins Nutmeg
1/2 Cup Milk, at room temperature
Topping:
1/2 Cup Butter
1/2 Cup Sugar
1 teas. Watkins Cinnamon
Preheat oven to 350 degrees. Grease muffin pans. Cream together shortening, sugar, and egg. Beat well. Sift together dry ingredients and add to creamed mixture. Add milk; beat until smooth. Pour batter into muffin pans, to about 2/3 full. Bake 20 minutes until light brown.
Meanwhile, melt butter in a small pan. On waxed paper, mix sugar and cinnamon. As soon as the doughnuts finish baking, dip each one in melted butter; then roll it in the cinnamon/sugar mixture. Cool on a wire rack.
© Copyright 1999 The Rising
Stars Team
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