Whole Wheat Donut Muffins

I've seen a bunch of these donut-muffin hybrid recipes floating around the internet (and on Pinterest!), anyways, I decided to make it a little healthier. I subbed in whole wheat flour for white flour and margarine for butter - and they tasted JUST as delicious! 


Easy Whole Wheat Donut Muffins 

Dough
1/2 Cup White Sugar (or Splenda)
1/4 Cup Margarine, Melted
1/4 Teaspoon Ground Nutmeg
1/2 Cup Milk
1/2 Teaspoon Of Vanilla Extract
1 Teaspoon Baking Powder
1 Cup All-Purpose Flour (Whole Wheat)

Topping
1/4 Cup Margarine, Melted
1/2 Cup White Sugar
1 Teaspoon Ground Cinnamon

Or you can make a glazed donut version with a glaze mixture of icing sugar, water & vanilla!

Preheat oven to 375F. In a large bowl mix – 1/2 cup of sugar, 1/4 cup of margarine and nutmeg. Add in milk, vanilla, baking powder and flour and mix till smooth. Place batter into a greased muffin tin – makes about 6. Cook for 15 minutes (top will be golden brown). In a small bowl mix sugar and cinnamon.  Take each muffin and dip into melted margarine and rolling in the sugar. Enjoy!

Approx. 160 Calories (Per Muffin)