They're the best of both worlds. Need I say more?
Spiced Doughnut Muffins
Ingredients:
1/4 c. butter
1/4 c. vegetable oil
1/2 c. granulated sugar
1/3 c. brown sugar
2 large eggs
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. cinnamon
1/4 tsp. pumpkin pie spice
3/4 tsp. salt
1 1/4 tsp. vanilla extract
2 2/3 c. all-purpose flour
1 c. milk (1% works great)
OPTIONAL 3/4 c. cooked granny smith apples (1/4" cubes)
Topping options:
*GLAZE*
3 tbsp. butter, melted
1 c. confectioners sugar
3/4 tsp. vanilla
2 tbsp. milk
*CINNAMON AND SUGAR*
1 tbsp. butter, melted
1/4 c. sugar
1 tbsp. cinnamon
DIRECTIONS:
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
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2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
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3) Add the eggs, beating to combine.
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4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
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6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
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8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
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9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
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10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
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(recipe adapted from King Arthur Flour) |
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