Doughnut Muffins

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)

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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