Donut Muffins ...

Oh these are sooo bad ... but oh so good! I took the original recipe and cut it in 1/2. Why you ask, because it's bad enough that I ate 3 today, but if I had 24 of them ... not a good thing. Enjoy these everyone. When I open the Bakery / Cafe you can all come and eat them, I think they would be great on the menu.

Donut Muffins Makes 24 standard muffins

12 T. butter (1 stick + 1/2)
1 c. sugar
2 large eggs
3 c. flour
3 t. baking powder
1/2 t. ground nutmeg
3/4 c. milk
2 T. buttermilk (I used 2T. milk with 1/2 t. lemon juice as a substitute)

1 stick of butter, melted
1/2 c. sugar

1. Heat oven to 350 degrees.
2. Cream butter and sugar, beat in eggs 1 at a time.
3. Mix flour, baking powder and nutmeg in a medium sized bowl.
4. Add 1/3 of the milks with 1/3 of the dry into the butter and sugar bowl, blend well. Mix in the next 1/3 and the final 1/3. Mix to smooth.
5. Using a 12 cup muffin tin, spray with non-stick cooking spray, generously. Using a ice cream scoop, fill muffin tins.
6. Bake 25 - 30 minutes.
7. Remove from oven, remove from muffin tins, when muffins are cooled down, just a bit, pick up one by one, brush with melted butter and roll in sugar.
8. Place onto waxed or parchment paper.