About this recipe:Mini cake-like doughnuts that are baked and coated in cinnamon-sugar are a equally delicious version of doughnuts without the frying! They are cooked in muffin tins.
85g plain flour
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg, or more to taste
1/8 teaspoon salt
1/2 teaspoon vanilla extract
70g butter, softened
65g caster sugar
1 teaspoon ground cinnamon
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 180 C / Gas 4. Grease 2 mini muffin tins or line with paper cases.
Whisk flour, baking powder, nutmeg and salt together in a bowl. Stir milk and vanilla extract together in a separate bowl. Beat butter and 65g caster sugar together in a third bowl using an electric mixer until smooth and creamy; beat in egg.
Stir flour mixture, alternating with milk mixture, into butter mixture until batter is smooth. Spoon batter into a piping bag and pipe into muffin cups, about 2/3-full.
Bake in the preheated oven until a skewer inserted in the centre of one doughnut comes out clean, 10 to 12 minutes.
Mix 65g sugar and cinnamon together in a bowl; add warm doughnuts and gently toss with hands until coated.