Doughnut Muffins
I've always wanted to make traditional doughnuts but when I saw these I just couldn't resist!
These muffins really taste like real doughnuts... I think maybe its because of the nutmeg, which gives the muffin a surprising dunkin'-doughnut-like flavor.
I've always enjoyed doughnuts, especially dunkin's Boston Cream (yum!). But what I really LOVE are munchkins.
You get the awesome flavor of doughnuts but in a tiny package of explosive deliciousness... I can't really get through a whole doughnut, because towards the end I begin to feel the sugar overload, but for some reason I don't feel that way when eating munchkins! I can eat a dozen of those babies...I really cant help myself :)
When I bit into one of these, that feeling cam flooding back. I just wanted more!
These are super easy, but read through the directions completely before beginning because the topping needs to be made while the muffins are in the oven, and you'll need to prepare that ahead of time.
You Will Need:
1-3/4 cups all-purpose flour (I used cake flour for lack of anything else and it came out amazing)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3/4 cup sugar
1/3 cup vegetable oil
1 egg, lightly beaten
3/4 cup milk or soy milk
Jam
Topping:
1/4 cup butter, melted
1/3 cup sugar
1 teaspoon ground cinnamon
Preheat the oven to 176°C (350°F).
Using a whisk, combine the flour, baking powder, salt, nutmeg and cinnamon in a large bowl.
In another bowl, combine the sugar, oil, egg, and milk. I used soy milk since I'm sadly lactose intolerant. Although substituting soy milk for milk in cooking can sometimes ruin a dish, for the most part, I've found that its okay in baking. And it was more than okay in this goody.
Stir the dry ingredients into the wet mixture just until combined.
Spray a muffin or cupcake tin with cooking spray, and fill the cups halfway with batter.
Place one teaspoon of jam onto the batter, and then cover the jam with another layer of batter. Pretty much, your making a sandwich... the cups should be 3/4 of the way full.
Bake the muffins for 20-25 mins.
While the muffins are in the oven prepare the topping. Melt the butter in a bowl.
Then, in a separate bowl, combine the sugar and cinnamon.
Right after the muffins come out of the oven, dip the tops into the butter and then into the sugar-cinnamon mixture. My mouth was salivating at this point.
Serve warm or room temp.
Enjoy these for all they're worth!
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