School Breakfast: Sugar Donut Muffins

As a working mother, I struggle with sending my children to school knowing that all they will receive for breakfast is a box of cereal and a carton of milk.  I grew up having a good, solid breakfast......at least until I was a teenager, then I was too worried about my appearance to eat!

Along with that worry, Squirrel is lactose intolerant. A carton of milk is the last thing he needs for breakfast, as it may end up somewhere other than his stomach.

I started the school year experimenting with different breakfast items.

We have had The Pioneer Woman's Breakfast Burritos (awesome!), traditional breakfast casserole, breakfast sandwiches, sausage links......you know the rest of the story.

One weekend, I came across this great little recipe in a cook book from New Mexico and thought these little gems would be a huge success and I was right.

This recipe is so simple and easy.....my So can even make them. You should all of the ingredients in your pantry and frig.

Beat the egg and white sugar together in a large bowl.

The combo should be light in color.

Then whisk together your dry ingredients and pour into the egg mixture.

Did I tell you that I absolutely love this Pampered Chef whisk?

Once you have mixed the dry ingredients with the sugar and egg mixture, then you can add the vegetable oil, milk and vanilla.

Then you grab your wonderful large Pampered Chef scoop and use it to dump the batter into the greased muffin pan. Once you have all ten muffin pans filled then pop them in the oven.

This little tool is great!

You can get your topping ingredients ready.

NOTE - DO NOT put the muffins you want dipped in powdered sugar in the butter before you do that.  They taste bad.....according to my 6 year old.  Of course, he was quick to correct his father after his first mistake!

Yummy!!