Frugal Foodie: Doughnut Muffins from Foodstuffs

The Frugal Foodie usually sticks to cooking, but sometimes store-bought sweets just don't fit the bill. Don't fret if baking isn't your thing: This recipe for doughnut muffins with cinnamon-sugar topping will produce professional results with minimal hassle. Your family (and your homemade-baked-good cravings) will thank you later.

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Cinnamon by the numbers:

If you have a favorite brand, go with your gut. If not, we prefer the Whole Foods 365 brand.

Whole Foods: 365 Organic Ground Cinnamon, $3.39 for 1.9 oz.

Jewel Osco: Spice Island Ground Cinnamon, $7.29 for 1.9 oz.

: McCormick Ground Cinnamon, $2.69 for 2.37 oz.

What you'll need (makes 24 muffins):

3 sticks butter (melted)
1 3/4 cup sugar
4 eggs
6 cups flour
5 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons salt
1 teaspoon nutmeg
1 2/3 cups whole milk

Toppings:

1/4 cup buttermilk
4 sticks butter
2 cups sugar
4 tablespoons cinnamon

Directions:

Preheat oven 350°. Mix flour, baking powder, baking soda, salt, and nutmeg together. In a separate bowl combine milk and buttermilk. In an electric mixer place melted butter and sugar together and mix until well-combined. Add eggs and blend well. Alternate dry ingredients with milk mixture, scraping down mixer bowl after each addition. Blend batter to look like thick pancake mix (be careful not to overmix the batter). Scoop into very well greased muffin pans (no paper liner used) Bake at 350° for 20 – 25 minutes or until golden brown. Allow to cool and remove from pan. Melt butter on stove top. In bowl mix together cinnamon and sugar. Melt butter. Brush melted butter on muffins and roll in cinnamon sugar mixture.