Doughnut Muffins

• 3 C. Spelt White Flour
• 2 1/2 t. Baking Powder
• 1/2 t. Salt
• 1/2 t. Fresh Ground Nutmeg
• 1/4 t. Baking Soda
• 3/4 C. Skim Milk
• 5 Drops of Pink Food Coloring
• 2 1/2 T. Light Buttermilk
• 1 T. Pure Vanilla Extract
• 1 1/2 Sticks of Unsalted Butter (room temperature) (10T.)
• 3/4 C. Raw Sugar
• 2 Eggs (room temperature)
• Coating Ingredients:
• 3/4 C. Raw Sugar
• 1 1/2 T. Cinnamon
• 1/2 Stick of Unsalted Butter (melted) (5T)

1. Preheat oven to 375F
2. Grease and flour muffin tin (you can use muffin paper cups but I like the look for the doughnut muffin being visible, especially with the vibrant pink color)
3. Sift flour, baking powder, baking soda, salt and nutmeg in a large bowl.
4. In a separate bowl whisk together buttermilk with milk.
5. Add pink food coloring to milk mixture and whisk to incorporate color.
6. In an electric mixer (with a paddle attachment) beat the butter and sugar together until fluffy.
7. Beat in one egg at a time into the sugar mixture.
8. On low speed mix a small part of the flour mixture.
9. Add a small part of the pink milk mixture.
10. Continue to slowly add flour mixture and then milk mixture until all is fully incorporated.
11. Fill each muffin tin to the brim.
12. Bake 18 to 20 minutes.
13. In a small bowl mix together cinnamon and sugar.
14. In a separate small bowl have your melted butter ready with a brush.
15. Take each muffin and generously brush the top of each muffin with melted butter.
16. Sprinkle the cinnamon sugar over the tops of each muffin generously.
17. Eat warm.

flour, baking powder, salt, ground nutmeg, baking soda, milk, drops, buttermilk, vanilla, butter, sugar, eggs, coating ingredients, sugar, cinnamon, butter

Taken from www.epicurious.com/recipes/member/views/doughnut-muffins-50169290 (may not work)