Glazed Doughnut Muffins - lactose free

Ingredients:
¼ cup vegan butter
¼ cup vegetable oil
½ cup sugar
1/3 cup brown sugar
2 large eggs
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon nutmeg             
1 teaspoon cinnamon                                                                    
1 teaspoon vanilla                                                                         
2 2/3 cups flour                                                                     
1 cup lactose free milk      

  Glaze Ingredients
3 tablespoons vegan butter, melted       
1 cup powdered sugar
¾ teaspoon vanilla
2 tablespoons hot water                                        
                                                                                
--I used Earth Balance Vegan buttery spread, and Lactaid Whole Milk

Directions:

1.    Preheat oven to 425°F and grease muffin pan or line with paper cups.

2.   In a large bowl, beat butter, oil and sugars until smooth.  Beat eggs, 1 at a time on low speed.  Add the baking powder, baking soda, spices, and vanilla until smooth.

3.   Stir the flour and milk into mix alternately, beginning and ending with the flour.

4.   Spoon batter into cups, about ¾ full.

5.   Bake for 16 minutes, cool 5 minutes in pan then move to wire rack to cool for 10 minutes before baking.

Glaze Directions

1.    In medium bowl, mix the butter, sugar, vanilla and water, whisk until smooth.

2.   When muffins have cooled, dip muffin top into glaze, allow to harden then dip again.