Cinnamon Sugar Mini Muffin Doughnuts

I baked these as I had some Greek style yoghurt that needed using up and they were the perfect pick me up for a Saturday afternoon. They would be a delicious brunch treat too.  A word of warning, these Cinnamon Sugar Mini Muffin Doughnuts are addictive and moreish.  Being so small and dainty it is very easy to eat more of them than would be considered sensible or polite.  Luckily this recipe makes 60 of them, it seems a lot but trust me, they will disappear in record time!

Cinnamon Sugar Mini Muffin Doughnuts

450g plain flour

210g sugar

2 tsp baking powder

1 tsp bicarbonate of soda

1 tsp ground cinnamon

280g Greek style yoghurt

3 large free range eggs

115g butter, melted and cooled

Coating:

Melted butter

Cinnamon sugar

Preheat your oven to 180C/160C Fan and grease two 24 hole mini muffin tins.

Mix all the dry ingredients together in a large bowl and make a well in the center.  In another bowl or large jug mix the yoghurt, eggs and melted butter together.  Pour the wet ingredients into the dry ingredients and gently but thoroughly mix until combined, do not beat the mixture or your doughnuts will be tough.

Fill each off the holes in the muffin tins until level with the top of the tin. Bake in the preheated oven for 10 - 15 minutes until golden and a skewer inserted into the center of a muffin comes out clean.

Cool in the tin for a couple of minutes before turning out onto a wire rack.  Once the mini muffin doughnuts are cool enough to handle but still fairly warm, dip in melted butter then into cinnamon sugar.  Serve warm or cold.

I'm adding these delicious morsels to Alphabakes June Challenge, created and hosted alternately by  The More than Occasional Baker and Caroline Makes, because the letter is month is D.