This recipe for lemonade makes the kind you could get at one of those stands at the state fair on a hot summer day: true, authentic, vintage lemonade. Most of us only use lemon juice when making lemonade, but after you try this, you won’t want to make lemonade the way you always did. This is because the oils in the lemon peel contain a significant quantity of taste.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 mini muffins |
Ingredients
- ½ cup white sugar
- ¼ cup margarine, melted
- ¾ teaspoon ground nutmeg
- ½ cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ cup margarine, melted
- ½ cup white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.
- Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.
- Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.
- Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.
- Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.
- You can use butter instead of margarine if desired.
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 88 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 66 mg |
| Sugars | 9 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Super-simple and very good! Two items that I need to watch for next time, though. I used non-stick mini-muffin pans, and I can either lower the temp and/or shorten the cook time. The lower part of the muffins came out rather browned. They should have been more moist than what I did on the first pan. On the 2nd pan, they came out lighter, as I baked for 13 minutes at 375. That’s the beauty of recipes – make it your own by tweaking it a bit!
great taste, goes great with tea and coffee
Wow these are so delicious and super easy to make. I overfilled them so when the directions say fill halfway they are right. I also got 18 because my pan is pretty tiny so if I fill them properly I should get about 20. I’ll be making more of these for the freezer. Thanks for sharing this.
Ive made these three times and followed the recipe exactly as written. These mini treats are soooo delicious, moisture balanced, not overly sweet, and absolutely perfect with breakfast and coffee. A big hit with my guests every time!
Really nice recipe. Quick, easy, limited ingredients. The only change I made was taking another reviewers suggestion to add a tiny amount of nutmeg to the sugar coating.
I will need to redo this recipe because i used coconut flour and it didn’t turn out as well as i’d liked it to. in other words it was terrible but hopefully when i can find my normal flour i can actually make it well.
I just made them today for first time. They are so easy to make and delicious! I will make them again for sure!✅
Pleasantly, VERY surprised! Doubled the recipe to make 12 regular sized muffins. Used the same baking temperature & time. WOW! The middle is so soft and moist. It’s really is an airy donut muffin!
these donut muffins are amazing i made them at school and at home and they are absoultrely delicious i can get enough oif these things i wish i can bake them and just eat them all but i cant because i have other people in my family that like them as well
I have made these dozen of times… amazing
These muffins are so delicious and perfect for with a cup of coffee.
They weren’t bad.. You will want to double the recipe if you’re going to put in the time..
Just okay. Nothing special. Would not make again. If you do make these. When making topping I would forget the butter use half the sugar. And roll the donuts in the sugar mixture. I found when you add the butter to the topping mixture it’s very greasy.
These are moist, flavorful and delicious. Honestly, those who left reviews otherwise didn’t do something right while making them. I only change two things… first, I never use margarine, only butter. Second, for my cinnamon/sugar coating I also add in some freshly grated nutmeg and a dash of pumpkin pie spice. It just adds a bit of depth to the coating flavor.
Love, love, love them!! I used a little less nutmeg. I grated about 1/2 a nut. You need less with fresh grated
This were super good! I doubled the recipe and made 12 full sized muffins instead! So good my mom cursed me for tempting her with them 🙂
I found that an “egg” was missing from the recipe so I added one. They were very tasty and other than the egg I did not change the recipe. I did though have to double the recipe as the original recipe does not make very many. Definitely will be making them again.
My family thought they were pretty good! I will say first that I didn’t follow the recipe exactly, I was more looking for one I could use as a base. Didn’t have margarine so I used half butter half vegetable oil in the batter. Lessened nutmeg to 1/4 tsp+1/2tsp cinnamon, used light brown sugar instead of white in the batter and added 2 1/2 tbsp sour cream because I wanted them to be moist. Made 22-24 mini muffins. Cooked 10-11 minutes and immediately moved to cooling rack for about 15 minutes before topping.
Absolutely delicious! I used butter rather than margarine. Excellent treat.
These were great! They were eaten fast. I had to add about 1/4 cup more milk at the end so the batter would be pourable. I don’t have mini-muffin trays, so I filled regular muffins trays about 1/4 and got cute half-muffins. They were done after 15 minutes in a 350º convection oven.
Really good and easy. I used freshly grated nutmeg and butter. Note that recipe does not make 24 as stated. It makes 6 small muffins