I usually wing my recipes and rarely re-create the recipe exactly each time. I do try to have a proper recipe here and I reference my own work frequently. I don't do exact measurements, even with the baking.
Use this recipe that I morphed from a bunch of recipes I read, have and created as a starting point.
Add more or less of the flavors depending on your mood and whim. Be a cook who bakes and break rules as often as possible. The worst case is you have to waste a little flour and an egg or two... c'mon, jump in and make it your own.
CINNAMON SUGAR COVERED DONUT MUFFINS,
*We all know it's really just a baked donut in the shape of a muffin but that means you can eat more, enjoy more and have a happier life
This is a quickie so preheat your oven to 400 degrees.
Grease WELL either a 12 cup muffin tin OR a 24 cup mini muffin tin and a 6 cup regular muffin tin OR any combination of tins that make you happy.
You'll need three bowls, yes you do, just get three bowls, you'll be happy you did.
- BOWL 1 (biggest bowl)
- 2 2/3 cups a/p flour
- 1/3 cup corn starch
- 1 (scant) cup sugar
- 1 T baking powder
- 1/2 t fresh ground nutmeg
- 1 t cinnamon
- 1/2 tsp salt
- BOWL 2
- 1/2 cup melted, and cooled, butter
- 1 T lemon juice (from a bottle, don't bother with fresh, it doesn't matter, if you don't have lemon juice, leave it out)
- 1 t vanilla
- BOWL 3
- 2 whole eggs
- 1 egg yolk
- 1 cup milk (I use 2%)
Combine the contents of each bowl well, stir what needs stirring and whisk what needs whisking.
ADD bowls 2 and 3 to bowl 1 in one batch.
I whisk but you can also stir if you want, just get it all combined. It's a beautiful thick batter.
Scoop the batter (I use a portion scoop if I can find it, when I can't, I use a spoon) into the tins, fill each about 3/4 full.
Bake the muffins in the top third, way up the top, of a preheated oven for 16 minutes for the large muffins and 13 for the minis. Cook until a knife comes out clean.
Take out of the tins immediately. Leave on a rack for a couple of minutes.
Coat each in melted butter and toss in cinnamon sugar. I use about 1/2 cup of melted butter to do all of them and the cinnamon sugar is 1 cup of sugar with just shy of a tablespoon of cinnamon, well blended.
Leave them on a rack to cool completely and there you go. Eat Eat Eat Eat. Share Share Share.
Here are the pics:
The bowls of stuff, ready to be combined
I mixed up about a cup of sugar with enough cinnamon to make it taste like cinnamon, adjust to your desires. Melted butter in one bowl, sugar in another, ready to coat and dip