Found these little gems on Pinterest. Did some small adjustments to the original recipe and found that we had a keeper. The boys loved them! I have to admit they are wonderful with a nice cup of fresh brewed hot coffee. Best part is they are not fried!
1Preheat oven 425°F
Lightly grease a standard muffin tin or line with 12 paper muffin cups
2In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, one at a time. Beating well after each addition.
3In a separate bowl, mix the baking powder, baking soda, nutmeg, cinnamon and salt.
Alternately add the flour mix and milk. Start and end with the flour. Mix well
4Spoon the batter evenly into the prepared pan (scant 1/3 cup per muffin)
Bake muffins for 17-19 minutes, or until they’re a light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean
In a medium bowl whisk the melted butter, confectioners’ sugar, vanilla and water until smooth
6When the muffins have cooled slightly, dip the muffin crown into the glaze. Hold muffin at an angle and rotate. Allow some of the excess to drip off. Do this to all the muffins and set on cooling rack.
7When the glaze has hardened (3-5 minutes) repeat dipping
8Let set for another 3-5 minutes longer for glaze to harden before serving.
These are delicious warm or cold.
You can re-heat in Microwave 10 seconds