Krispy Kreme Muffins

Your Daddy; he loves him some Krispy Kreme donuts, and years ago, the shop in our town closed. It was a sad day for that man! These muffins make up for his loss ... albeit it just slightly.

For the Batter:
1/4 C. butter
1/4 C. oil
1/2 C. sugar
1/3 C. brown sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. ground nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla extract
2 2/3 C. flour
1 C. milk

For the Glaze:
3 T. butter; melted
1 C. powdered sugar
3/4 tsp. vanilla
2 T. hot water

Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray.
In a bowl, cream together the butter, vegetable oil, and sugars till smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.
Bake @ 425* for 15 to 17 minutes, or until they’re a pale golden brown.

Prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.

When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip.

Serve warm.

{LDM}