Tuesday, February 23, 2016

I made Donut Muffins because if you call it a muffin you can eat three, I made minis so you can eat four... you're welcome

I was accused of being a baker.  I don't bake, I cook.  I looked through my food and I guess, much to my horror, I do, in fact, bake.

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.


*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

 The mini muffin pan, well sprayed.  I got 24 minis and 6 regular muffins from this version of the recipe.  13 Minutes for the minis, 16 for the big ones... test with a toothpick
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
 Ok, here's the beauty shots... truly...  LOOK at the crumb here, wow, it's rich and tender and delicious


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