Not Quite Donut Muffins

I have been seeing donut muffins all over the internets and I decided to try them one weekend morning.  Dan wakes up at 6:20am to swim and usually I just turn over and go back to sleep.  On this morning, I didn’t.  Let me tell you a little secret, I sometimes like to wake up early and go to bed late on weekends to make them last longer.  Am I the only one who does this?  I’m weird.  I did stay in bed for an extra hour!  I love starting the morning watching 9news and the Today show so that is what I did.  While I was catching up on local and national events (new Broncos coach! Golden Globes guide!) I was reading blogs and saw yet another person making donut muffins.  Maybe it was the idea of not frying donuts but still getting the flavor for my rumbling tummy, but this was the first time I read a recipe and jumped up (at 7:30 no less) to make it.
donut muffins2
I did stop long enough to search the different variations other people had made for a low-calorie recipe, since the original recipe came from Pioneer Woman and had a nice helping of butter and sugar.  I have been losing weight again (yay!) and I didn’t want to torpedo that by making super-heavy muffins.  I found one version that got each muffin down from 234 calories to 125 (per muffin).  Success!

The verdict?  yummy!  I used too much nutmeg and cinnamon (I reduced both to a more appropriate amount in the recipe) but they were light and airy and I was eating them by 8:30.  However, I would not say that these taste just like donuts.  More like light and airy muffins.  I decided to skip the step where you dip each muffin top in butter and sugar.  Instead, I took hot muffins and rolled them in about an 1/8 cup powdered sugar.

Cinnamon Sugar  Muffins
1 cup flour
1/2 Tbsp baking powder
1/4 tsp baking soda
1/4 tsp  salt
1/4 tsp cinnamon
1/4 tsp nutmeg
1 egg
1/2 cup  yogurt
1/3 cup brown sugar
2 Tbsp oil
1/2 tsp vanilla extract

1/8 c powdered sugar

Preheat oven to 350.  Combine all of the dry ingredients in a bowl.  In a separate bowl, whisk all of the liquid ingredients together.

Sprinkle the dry ingredients over the wet ingredients.  Mix until just combined. Scoop the batter into muffin cups and bake for 12 minutes.

Pour the powdered sugar onto a plate.  Roll the muffins in the sugar immediately after the muffins come out of the oven.

Nutritionals (per muffin for 10 muffins) Cals: 125, Fat: 4, Carb: 24, Fiber: 1 Protein: 3

And as comparison: Pioneer Woman Recipe nutritionals (12 muffins) Cals:234, Fat: 11, Carb: 32, Fiber 1, Protein: 3