DOUGHNUT MUFFINS

Doughnut Muffins

6 oz butter, softened, plus extra for greasing
1 C sugar
2 large eggs, lightly beaten
2 1/2 C flour
3/4 tbsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 tsp nutmeg
1 C milk

Topping
1/2 C sugar
1 tsp cinnamon
2 tbsp butter, melted

Method
1.) Grease a 12 cup muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
2.) Sift the flour, baking powder, baking soda, salt, and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake in a preheated oven, 350 F, for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
3.) For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Enjoy warm or cold.

I only had about a 1/2 a cup of white flour so I used whole wheat flour for the rest, of what the recipe called for. I also sprinkled ground flax seed into the batter as well. I always try to find ways to incorporate flax into my recipes. It is so good for you and especially if you can sneak it into your childs diet. I am so sneaky, they never know the difference!!!

These muffins turned out really yummy and the kids ate them up. I think Chad will even like them. Thank you Amy for the wonderful muffin book for my birthday! I want to try all the muffins in that book!

Whole Wheat Strawberry Orange Muffins.....

Today we made some yummy muffins....with the help of 3 little monkeys! They turned out really tasty, as you can tell. I was inspired by this mom and got the recipe from here

If you are looking for a new and very different muffin, try this one. I added ground flax seed as well to my mix, I always try to sneak flax in when ever I can, for that added healthy-ness.

ORANGE BRAN FLAX MUFFINS

I made some of my favorite muffins the other day and wanted to share with you. They are so healthy, you can freeze them, pop them in the microwave and they turn out great. Charli loves them and that makes me feel good.

Fresh oranges give these muffins great flavor!

1 1/2 c. oat bran

1c. flour

1c. ground flaxseed

1c. wheat bran

1 Tbsp. baking powder

1/2 tsp. salt

2 oranges, quartered and seeded

1 c. brown sugar

1c. buttermilk

1/2 c. canola oil

2 eggs

1 tsp. baking soda

1 1/2 c. golden raisins (optional)

*Preheat oven to 375 F. Line two 12 cup muffin pans with paper liners. In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder, and salt. Set aside.

*In a blender or food processor, combine oranges, brown sugar, buttermilk, oil, eggs and baking soda. Blend well.

*Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins.

*Divide batter evenly among muffin cups. Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 5 minutes before removing to a cooling rack.

Makes 24 muffins.

Per muffin: 186 cal, 4 g pro, 30 g carb, 8 g fat, 1 g sat fat, 18 mg chol, 3 g fiber, 140 mg sodium, 4 g flaxseed

A note from the recipe: We know this muffin is higher in fat than we recommend. However nearly half the fat is alpha-linolenic acid-the plant version of omega-3, which is sorely missing in most diets. We think it's worth finding room for this muffin.