The name Muff Nutz you ask? Simple... Its a Doughnut & a Muffin mixed, but not fried.
I found this recipe on The Pioneer Woman's blog. When I find something I like or want to make I normally find a few other similar recipes and take a little something from each and put it together how I want it... Well I just couldn't see anything I wanted to change with this one, it is pe pretty much perfect in every way. REALLY! Okay except I do like to add more Nutmeg, but you can be the judge of that.
Please take my advice though and double or triple the recipe while you're making it now because these babies are good and they freeze wonderfully after they are cooled completly. When you're ready for one just nuke it for 30 seconds or so.
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter
Preheat oven to 350°. Grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.
Goes great with Hot Cocoa or Coffee!