One of my all time favorite things in the world of sweets is a glazed donut. And I am definitely not picky – I’ll take Dunkin Donuts – my absolute favorite coming from Starbucks though.
These are by no means dietary, whatsoever. But they are deliciously fantastic. I loathe this term, but it works here… YOLO.
- 1/4 cup shortening (or butter)
- 1/4 cup coconut oil (melted & cooled)
- 1 cup brown sugar
- 2 large eggs
- 1.5 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp ground nutmeg
- 1 tsp cinnamon
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 1/3 cup all purpose flour
- 1 cup low fat milk
For the Glaze:
- 1.5 cups powdered sugar, sifted
- 3 tbs low fat milk
- 1/2 tsp vanilla extract
Preheat oven to 425 F. Line a 12 slot muffin tin with cups/liners.
In a large bowl, using an electric hand mixer, beat the shortening, oil and sugar until creamed. Next, add one egg at a time and beat. Add the baking powder, baking soda, nutmeg, cinnamon, salt and vanilla and beat until just incorporated. Finally, mix in the flour and milk, alternating the two, (1 cup flour, then 1/2 cup milk, 1 cup flour and then 1/2 cup milk, last 1/3 cup flour).
Spoon the batter into the muffin liners, filling each evenly, practically to the top of the liners. Bake for 15-17 minutes. Remove from oven and allow to fully cool prior to icing.
Whisk together all of the glaze ingredients in a medium bowl. Dip the tops of the muffins into the glaze and allow excess to drip off. Allow glaze to dry/harden and then double dip.
Yields 12 muffins.
- Base recipe from Sweet Pea’s Kitchen – with adjustments made by moi.
- If you don’t have coconut oil, any vegetable oil will work.
- You can sub in any type of milk.