Family Foodies

Are Sunday mornings at your house anything like mine?

It doesn’t matter how early I get up or how late the girls sleep in, we are always struggling to get our act together and get out the door to church on time!

I’m always looking for something different to make for breakfast on Sunday mornings that is both yummy and easy to make.  I love breakfast casserole – but not every week!

After scouring several foodie blogs, I found a couple of variations on “Donut Muffins” that intrigued me.

I copied a few recipes down and decided to try one that seemed simple.  They turned out okay – and I wondered about putting a twist on them, so I remade them again with some modifications, and they were really yummy!

Yummy Donut Muffins

1/2 cup coconut oil (or solid shortening)
1/2 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon (or 1/2 tsp nutmeg)
1 tsp vanilla extract
1/2 cup milk
1/2 cup sour cream
2 Tbsp melted margarine, butter, or coconut oil – in small bowl & set aside.
1/2 cup sugar + 1/2 tsp cinnamon – Mix together in small bowl & set aside.

Preheat oven to 350 degrees.

Spray 12 muffin cups with non-stick spray or line with paper cups.

Blend coconut oil and sugar until creamy.

Add egg and whisk until smooth.

Sift in flour, baking powder, salt, and cinnamon.  Mix well.

Stir in vanilla, milk, and sour cream until blended.

Divide evenly into prepared muffin cups.

Bake at 350 degrees for 25-28 minutes.

When cool enough to handle, dip tops into melted butter or coconut oil. 

Then dip into cinnamon & sugar mixture.

Allow to cool on rack (if you can keep your hands off!)

You could easily make a variety of muffins with this recipe.

Add blueberries or a dollop of strawberry jam in the center.

Dip into powdered sugar instead of cinnamon sugar.

Replace 1/4 cup of flour with cocoa powder.

Drizzle or frost lightly with vanilla frosting.

But most of all – ENJOY!