Mini Muffin Donuts

After a month long hiatus to enjoy being a mom to my second beautiful baby boy I’m ready to start blogging again!  Although, now recipes come with calculated Weight Watchers points – woohoo!  Haha, no seriously, they do.  I’ve gotta change things up around here… either that or I need to invest in some tiny place settings to keep my portions under control.  In an effort to actually be able to eat one of these things, I made them mini – so they’re sort of like munchkins.  But feel free to make them into full fledged muffins!  Happy Mother’s Day!

INGREDIENTS

DONUTS

  • 1 1/3 cups flour (if doubling, use 2 3/4 cup flour)
  • 1/2 cup sugar
  • 1/8 cup cornstarch
  • 1/2 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 cup buttermilk (don’t have buttermilk?  Just add 1/2 tbsp white vinegar to 1/2 cup regular milk – let it sit for a few mins, then use)
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg plus 1/2 large yolk
    • Recipe yields 6 muffins or 15 mini muffins
GLAZE
  • 3 tbsp unsalted butter, melted
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla
  • 2 tbsp water
HOW TO MAKE IT
DONUTS
  • Preheat oven to 400F and spray a muffin or mini muffin pan with vegetable oil spray
  • In a bowl, whisk together the dry ingredients: flour, sugar, cornstarch, baking powder, salt and nutmeg
  • In a separate bowl, whisk together the wet ingredients: buttermilk, melted butter, eggs and yolk
  • Add wet ingredients to dry ingredients and stir with a rubber spatula until everything is just combined
  • Scoop batter evenly into the muffin tin (I like to use an ice cream scooper – small or large depending on the muffin tin – to get even sizes)
  • Bake until the donuts are lightly browned and a toothpick inserted comes out clean – 19-22 minutes for regular muffins and 8-11 minutes for mini muffins
  • Let the donuts cool in the pan for 5 minutes

GLAZE

  • Whisk together the ingredients
  • Once the donuts have cooled completely coat them in the glaze and place them on a wire rack to “drip dry”

Recipe adapted from Cook’s Country

Each mini muffin = 4 Points Plus