The Betty Crocker Red Hot Holiday Trend # 2 is: Street Eats and Tweets. Street food is all the rage and food truck fans use Twitter to make sure they can find these restaurants-on-wheels and get their hands on the cutting-edge flavors they create. Here is a perfect example, these Indian Spiced Mini Donut Muffins are inspired by a Minneapolis food truck.
Indian Spiced Mini Donut Muffins
- Prep Time: 15 Minutes
- Start to Finish: 40 Minutes
- Makes: 24 mini muffins
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1 1/2 cups Gold Medal all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup milk
- 1 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1/4 teaspoon ground cardamom
- 1/2 cup butter, melted
- Heat oven to 350° F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.