Sunday, January 6, 2013

Healthier Sugar Donut Muffins

I found these sugar donut muffins last night and decided to try it this morning. But instead of following the directions completely, I tried to make it healthier. Instead of sugar and all purpose flour, I substituted those ingredients with Splenda and whole wheat flour.

For the muffin:
1/2 cup Splenda
1 large egg
1 1/2 cups whole wheat flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup low fat milk
1 tsp vanilla extract

For the sugar on top:
2 tbsp melted butter
1/2 cup granulated sugar

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray. In a large bowl, beat together Splenda and egg.

In a separate bowl, mix whole wheat flour, baking powder, salt and nutmeg. Mix into the egg mixture slowly and then pour in the remainder of the ingredients.
Pour batter into your muffin tin, filling each about 3/4 full.

Bake for 15-18 minutes, until your fork or toothpick comes out clean.

For the sugar on top:
Melt butter in a small teacup and pour remaining sugar into a small bowl or plate.

When muffins are done, lightly brush the top of each with some melted butter (or dip the top of the muffin into your cup of butter. Then sprinkle your granulated sugar on top so it sticks to your butter.
I personally think these muffins would have tasted better with regular sugar instead of Splenda, but they still tasted great. Enjoy!

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