Sunday, March 25, 2012

Doughnut Muffins

Lazy weekend mornings just ask for a tasty breakfast food.  And the fiance certainly doesn't mind.  These little gems I've made for years.  Actually, I can't even remember where the recipe came from.  BUT, they've been a hit whenever I've made them.

The reason for the name?  Well, they're not quite muffins.  And they kind of taste like doughnuts.  But they're not fried - yay!  However, they aren't healthy by a long shot.  But, once you try one, you won't care.  I promise.

I did try to make them a teeny bit better this time around.  I substituted applesauce for the melted butter in the muffin.  It did change the texture slightly (made them a bit chewier), but not in an unpleasant way.

I actually have two recipes for this tasty delight.  One uses cake flour, and although I love baking, my tiny kitchen just doesn't have room for lots of specialty flours.  So, I use a recipe that requires regular all-purpose flour.

You can use large and/or small muffin tins.  I like to use both for a variety of sizes.  Good with coffee... tea... water... mimosas.  I don't think it really matters, because they're so tasty.

Doughnut Muffins
Serves 12-24 (depending on size)

1 1/2 cup all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 egg, beaten
1/2 cup milk
1/3 cup butter, melted (or applesauce, if you want to be a bit healthier!)

1/2 cup butter, melted
1/2 cup sugar
1 tsp. cinnamon

Preheat oven to 375 degrees.  Grease muffin tins.

Mix all dry ingredients in a large bowl.  Mix egg, milk and butter (or applesauce) in a separate bowl.  Add wet mixture into dry and stir until moistened (don't overbeat or you'll get tough muffins).  The batter is thick, not runny.  Spoon into greased muffin tins, fill about 2/3 full.  Bake mini muffins for 12 minutes and regular muffins for 19 minutes.

Using sharp knife, loosen muffins from tin and flip out onto cooling rack.

Melt butter in one bowl.  Mix together cinnamon and sugar in another bowl.  When muffins are cool enough to touch, roll in butter, then in cinnamon/sugar mixture.  Set on cooling rack and fend off kitchen prowlers.


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