Purple Sugar Donut Muffins

I stumbled upon this recipe for sugar donut muffins a few nights ago, and it's been sitting as a tab in my internet browser ever since. These are the perfect little treats that taste and feel like donuts, but are a bit healthier and more fun to eat. They are sweet on the outside, yet soft and chewy on the inside- just like a donut. I chose to make them in mini muffin pans so they'd be a great bite-sized snack for any time of day.

Why the purple, you ask? In spirit of the Ravens making it to the playoffs, I decided it would be a great idea to bake something purple. It's not everyday you get to make weird colored desserts that people won't question. First, I thought of coating them in purple sugar after they came out of the oven, but the grocery stores that I went to had literally every color decorating sugar except for purple. I tried making it myself by putting sugar and red and blue food coloring in the food processor, but that turned out to be a disaster. Moving on to plan b, I just decided to make the entire batter purple.
Success.

Sugar Donut Muffins

Adapted from Baking Bites

3/4 cup sugar

1 large egg

1 1/2 cups all purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine)

1 tsp vanilla extract

1/2 cup sugar, for rolling

Preheat oven to 350 degrees. Spray mini-muffin pans with non-stick baking spray. In a large bowl, whip sugar and egg until fluffy. In a separate bowl, combine flour, baking powder, salt, and nutmeg. Slowly add into the egg mixture. Add the oil, milk, and vanilla, and stir until combined. If you want to add food coloring, this is the time to do so.

Scoop into muffin pans, until about 3/4 full. Bake for 12-14 minutes, or until a toothpick comes out dry. Immediately after coming out of the oven, roll the muffins in sugar and then cool on a wire rack.

Enjoy! GO RAVENS!!