SNICKERDOODLE DONUT MUFFINS

I came across an awesome Donut Muffins recipe on allrecipes.com and was so excited when I read the ingredients, NO EGGS!. My youngest with the egg allergy has never had a donut….ever. That is just so wrong. So to say that I was thrilled stumbling on this recipe is an understatement. This afternoon, I was planing on making Snickerdoodles for my husband, they are his absolute favorite cookie as a kid and I’ve only made them a few times in our 18 years together. The problem is, they have eggs and my little one can’t eat them. Boo. 

End result…the BEST Snickerdoodle Donut Muffins on my first try! They are so easy to make. My family went NUTS over them, so did the neighborhood kids. My little one can’t wait for me to make them again – she loves these donuts! That makes my heart happy. Oh, and my husband downed six of them with a cold glass of milk. I think they are a yummy substitute for his childhood favorite. 

Ingredients

• 3/4 Cup Sugar
• 1/2 Cup Butter (melted)
• 1/2 teaspoon Pure Vanilla Extract
• 3/4 Cup Milk (skim, 1%, 2%, whole)
• 1 1/2 Cups All-Purpose Flour

Pinch of Ground Nutmeg

• 1/4 teaspoon Ground Cinnamon
• 1/8 teaspoon Cream of Tartar (optional)
• 1 1/2 teaspoons Baking Powder

For dipping your donut muffins, prepare the following:

• In a small bowl,
• Melt 1/2 cup butter
• In a small bowl mix,
• 1/2 cup Sugar
• 1 1/2 teaspoons Ground Cinnamon 

Directions

1. Preheat oven to 350 Degrees F.  
2. Spray mini muffin tin with non-stick cooking spray – be sure to spray the top of the pan too.  
3. ...............................................

for full instruction please see : sweetlittlebluebird.com

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