Doughnut Muffins

(Courtesy of King Arthur Flour)

Ingredients:
1/4 c. butter
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1- 1 1/4 tsp. ground nutmeg, to taste
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 c. all-purpose flour
1 c. milk
TOPPING:
3 Tbsp. butter
3 Tbsp. cinnamon sugar

Directions:
Preheat the oven to 425 degrees.  Lightly grease a standard muffin tin or line with 12 paper cups.

In a medium-sized mixing bowl, beat together the butter, vegetable oil and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt and vanilla.

Stir the flour into the butter mixture, alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into prepared pan, filling the cups nearly full.  Bake the muffins for 15-17 minutes, or until they are pale golden brown and a cake tester inserted in the middle of one of the center muffins comes out clean.

Remove them from the oven and let them cool for a couple of minutes or until you can handle them.  While they are cooling, melt the butter for the topping.  Use a pastry brush to paint the top of each muffin with butter, then sprinkle with the cinnamon sugar or dip the tops of the muffins into the melted butter, then roll in cinnamon sugar.  Serve warm.

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