Please enter the email you’re using for this account.
Dairy
Medium
30 Minutes
Diets 
I know this is an interesting name for a recipe, but this recipe is a bit of a crossbreed. Since I didn’t want my kids standing over pots of scalding hot oil, but I knew they’d have so much fun making their own doughnuts, I thought I could make a baked doughnut. These didn’t come out looking like doughnuts, but they taste remarkably like the cake doughnuts we all love. Brushing them with butter, sugar, and cinnamon added that special cake doughnut taste, and so these hybrids — taking the best of both worlds — were born. They are seriously good.
1/2 cup (1 stick) non-trans-fat margarine (use soy-free, if needed) or butter
1/4 cup oil
1/2 cup sugar
1 egg
1 and 1/2 cups flour
1 and 1/2 teaspoons Haddar Baking Powder
1/2 teaspoon salt
1 teaspoon Gefen Vanilla Extract
1/2 cup orange juice
1 teaspoon orange zest (optional)
6 tablespoons butter
1/2 cup sugar
2 teaspoons cinnamon
Preheat oven to 350°F (180°C)
Beat the margarine, oil, and sugar in the bowl of an electric mixer fitted with beater attachment on high until creamy and light in color.
Lower mixer speed and add all remaining ingredients. Mix until well combined.
Spoon into a 12-cup muffin tray that has been sprayed well with baking spray and bake for 22 minutes.
Remove from oven and let cool for a few minutes.
Combine sugar and cinnamon in a bowl.
Brush muffin tops with melted butter.
Generously sprinkle sugar-cinnamon mixture over the buttered muffins.
How Would You
Rate this recipe?
Please log in to rate
could I make it as a cookie