Can y’all believe that the year is already halfway over?? I’m not sure if I am ready to accept this fact! Time is just going by way too fast!! So let’s all make a pact to stop & enjoy the simple things for a minute! Like a nice cool Saturday morning with a cup of coffee & these delicious Raspberry Donut Muffins!
These little muffins were so good & had that nice flavor and texture of a cake donut with the added sweetness of a raspberry preserves glaze. Add a topping of cinnamon & sugar and you may never have to go to the donut shop again!!
RASPBERRY DONUT MUFFINS
YIELD: 32 mini muffins
INSPIRED BY: The Ginger Snap Girl
for the muffins
- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 1 & 1/2 cups flour
- 1 & 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup milk
for the topping
- 1 container (10 ounces) fresh raspberries
- 1/3 cup sugar
- 1/2 teaspoon orange extract
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
Preheat your oven to 350 degrees and line a mini muffin tin with paper liners.
In a medium bowl whisk together the shortening, sugar and egg until fully combined.
In another medium bowl, stir the flour, baking powder, salt and nutmeg
together. Stir the flour mixture into the shortening mixture
alternating with milk until just combined.
Fill the muffin cups 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean. Remove the muffins from the pan & allow to cool.
While the muffins are cooling, combine the raspberries, 1/3 cup sugar & orange extract in a small saucepan and cook on medium high
heat. Boil the mixture for 15 minutes, stirring frequently, until slightly
thickened. It will continue to thicken upon cooling. Combine the remaining 1/4 cup sugar & cinnamon in a small bowl. Dip the tops of the muffins in the raspberry preserves and then dip in
cinnamon sugar mixture.