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Spiced Doughnut Muffins

On a Friday afternoon with nothing to rush off to, I decided to make spiced doughnut muffins for the girls afternoon snack.

2013-01-25@13-07-06
Selah patiently waited for the muffins to rise.

2013-01-25@13-07-33
Love her.

2013-01-25@13-20-04
Munch. Munch.

INGREDIENTS
1/4 cup butter, at room temperature
1/4 cup oil
1/2 cup sugar
1/3 cup brown sugar
2 lg eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp ground nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 cups all-purpose flour
1 cup milk

DIRECTIONS
1. In a mixing bowl, beat together butter, oil, sugar and brown sugar until creamed. Add in eggs and beat well. Mix in baking powder, baking soda, nutmeg, cinnamon, salt and vanilla.

2. Alternate adding flour and milk and mixing well after each addition. Its important to start with flour and end with flour–when you add the milk the batter tends to break up a bit and the flour then helps smooth it out again. When I do it, I add flour-milk-flour-milk-flour. Your batter will be thick and fluffy.

3. Fill your muffin cups to the top. Bake in a preheated oven at 425F (220C) for 15-20 minutes. Muffins will have a great domed top and be slightly browned on top. Test for doneness with a toothpick or by lightly tapping the top to see if it springs back.

Glaze
1 cup powdered sugar
pinch of salt
dash of vanilla (1/8 tsp or so)
2 Tbs milk

While muffins are baking, mix together the glaze. If its too runny, add just a little powdered sugar. If its to thick, add a little milk. I do this in just a regular sized bowl. After the muffins are finished and you can handle them, take each muffin and dip the top in the glaze. Set on a wire rack or plate to allow glaze to drip.

Notes: The amount of batter completely fills up 12 regular sized muffins for me. You might could get a few more if you wanted. But by filling them to the top the muffins rise really well and make a big top that is easy for dipping in the glaze. If you want to double dip your muffins in the glaze you’ll need to double the glaze portion of the recipe. The 1 cup of powdered sugar is just enough for 12 muffins and I’m usually kind of scraping the bottom with the last muffin or two.

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