Dulce de Leche-Filled Muffin Tin Donuts

Just say dulce de leche and you think of oooey gooey deliciousness! With cinnamon and nutmeg rounding out the flavours these show stopping donuts are sure to get anyone running to the kitchen asking for a taste. This slightly lighter version bakes the donuts instead of frying them, but don’t worry the taste is great and are sure to be a crowd pleaser .

Prep time: 6 mins.

Cook time: 0 mins.

Total time: 6 mins.

Servings: 12 Makes 12 to 16 servings, 1 donut per serving

Yum

What you need

Ingredients

2 ¾ cups all-purpose flour

¾ cup granulated sugar, divided

¼ cup cornstarch

1 tablespoon baking powder

1 teaspoon salt

½ teaspoon ground nutmeg

1 cup plus 2 tablespoons reduced-fat buttermilk

½ cup (1 stick) unsalted butter, melted and cooled to room temperature

2 large eggs

1 teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

3 to 4 tablespoons Nestlé La Lechera Dulce de Leche

How to prepare

Instructions

Spray muffin tin with nonstick cooking spray.

Whisk flour, ½ cup sugar, cornstarch, baking powder, salt and nutmeg in large bowl until combined.

Whisk together buttermilk, ½ cup melted butter and eggs in a medium bowl. Add buttermilk mixture to flour mixture. Mix well with a rubber spatula.

Spoon 2 tablespoons of batter in each muffin cup. Top batter with about ½ teaspoon dulce de leche. Cover dulce de leche with 1 tablespoon of batter.

Bake at 400° F for 18 to 22 minutes or until donuts are light brown. Cool in pan for 5 minutes.

Combine remaining ¼ cup sugar and cinnamon in a shallow bowl. Remove donuts from pan. Brush 2 tablespoons melted butter on top of each donut. Roll in cinnamon-sugar. Place on wire rack to cool completely.

Hannukah