Doughnut Muffins

Ingredients

4 1/2 cups all-purpose flour

1 tablespoon plus 3/4 teaspoon baking powder

1/2 teaspoon each baking soda and salt

3/4 cup plain low-fat yoghurt

3/4 cup 1% low-fat milk

1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened

1 1/3 cups granulated sugar

3 large eggs

3/4 stick unsalted butter, melted

Cinnamon sugar (1 cup sugar mixed with

1 tablespoon ground cinnamon)

powdered sugar (optional)

Recipe

• Heat oven to 350 degrees F. Coat regular size (2 1/2-inch) muffin cups with non-stick spray.
• In a medium bowl, whisk flour, baking powder, baking soda, and salt until well blended.
• In a small bowl or 2 cup measure, whisk yoghurt and milk until blended.
• Put butter (2 sticks and 2 tablespoons) in a large bowl.
• Beat with mixer on medium until creamy.
• Gradually add sugar and beat 5 minutes or until lighter, fluffy and doubled in volume.
• Beat in eggs 1 at a time until just blended, scraping sides of bowl after each addition.
• With a rubber spatula, fold in 1/3 of the flour, the 1/2 the yoghurt mixture.
• Fold 1/2 the remaining flour, remaining yoghurt, then remaining flour until well blended.
• Scrape a scant 1/3 cup into each prepared muffin pan.
• Bake 30 minutes or until golden.
• Place on wire rack until just cool enough to handle, then remove muffins from pan to rack.
• One at a time, lightly brush entire muffin with butter, then roll in cinnamon sugar to coat.
• Return to rack and cool completely.

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