DONUT HOLES IN MINI MUFFIN TINS

Muffin Tin Donut Holes

• MAKES 48

INGREDIENTS

• 2¾ cups flour
• ½ cup sugar
• ¼ cup cornstarch
• 1 Tbsp baking powder
• 1 tsp salt
• ¼ tsp ground nutmeg
• 1 cup buttermilk
• 3 eggs
• ½ cup (1 stick) butter, melted and cooled
• 1 cup sugar
• 2 tsp ground cinnamon
• ½ cup (1 stick) butter, melted

1. Preheat the oven to 400°F. Grease or spray with cooking spray two 24-hole mini muffin tins.
2. Make the donut holes: In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and nutmeg. In a separate bowl, whisk together the buttermilk and eggs. Add the buttermilk and eggs to the flour mixture and lightly mix together. Add the melted butter and mix just until combined. Scoop a heaping tablespoon of batter into each well of the muffin tins. Bake for 10 to 13 minutes, until the donuts are still pale but a toothpick inserted in the center of a donut comes out clean.
3. Make the coating: While the donuts are baking, in a medium bowl, whisk together the sugar and cinnamon. Remove the donuts from the oven and place on a wire rack to cool for 5 minutes before removing from the tins. Brush each donut all over with the melted butter, then roll in the cinnamon-sugar mixture. Transfer to a serving platter as you finish each donut. Serve warm or at room temperature.