Donut Muffins with Whole Wheat Flour

If you're looking for a quick-n-easy, morning (or anytime for that matter) treat, you've got to try these Donut Muffins with whole wheat flour. 

These Donut Muffins will melt in your mouth.

 MaMa made these as a breakfast treat for us not long ago and they sure didn't last long.  MaMa says it's a good thing this recipe makes only 12 of the muffins, because you can't stop with just one.  I'd say they are half doughnut, half snickerdoodle and totally delicious!  She originally saw the recipe for them on Our Family Treat, but these little guys are spreading like wildfire all over the food blog world.  There's a reason for that...they are that yummy.  When MaMa saw this recipe, she knew we needed to try it and add our whole grain twist to it.  So here it goes...

Ingredients for Donut Muffins with Whole Wheat Flour:

1/3 c oil
3/4 c sugar
1 egg
3/4 c milk
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1 c Joseph's Grainery Soft White Whole Wheat Flour
3/4 c all purpose flour

Directions:  Preheat the oven to 350 degrees.  Mix together the oil, sugar, egg and milk.  Then add the dry ingredients.  Mix well.  In a greased muffin tin, pour each cup 2/3rds full with the batter.  Bake for 18 to 20 minutes. 

While Muffins are in the oven, mix together 1/4 c sugar and 1/2 tsp cinnamon in a small bowl.  Melt 3 Tbsp of butter in another bowl.  When the muffins come out of the oven, remove from the tin.  Dip the top of each muffin in the butter and then the cinnamon/sugar mix.

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