By Cori of Peace, Baby! Batiks
When I was a kid, my grandmother made the best homemade
donuts. Crispy on the outside and warm and soft on the inside. They were
amazing, and I loved them.
I don’t own a deep fryer and I do try to watch how much
fried food I eat, so I haven’t attempted homemade donuts myself. That’s where
this easy donut muffin recipe comes in. I’ve been making this one for what seems
like forever, ever since my mom shared it with me years ago. They hit the spot
in my appetite looking for donuts, especially when you slice them in half and
spread peanut butter on them.
1/2c milk (I use soy milk)
1 1/2c flour
1 1/2t baking powder
Preheat oven to 350 degrees. Spray a 12-cup muffin pan or
line with paper or silicone baking cups.
Cream together the sugar and shortening. Add the egg and
milk. Stir in the dry ingredients.
Pour the batter into the muffin pan and bake for
25-30 minutes until lightly browned on top.
Note: I have successfully made this recipe vegan by substituting Egg Replacer for the egg.