Okay, usually "inbox" recipes don't really do much for me. I'll check them out, of course, but they generally get deleted pretty quickly. Yesterday, King Arthur Flour sent an email that had a recipe attached for doughnut muffins. DOUGHNUT MUFFINS!!!
Really, the only thing that would have made these more appealing to this pregnant lady is if they had somehow incorporated bacon into them. We're not doing much baking these days; it was 113 in AZ yesterday, so the oven rarely gets used during the summer
months. Seriously though, this is a recipe for DOUGHNUT MUFFINS.....how's a girl going to refuse that?
I hope you enjoy the recipe as much as we did, because I AM STUFFED and my kids are STILL eating! My kitchen is as hot as you-know-where, and it was so worth it. Now who's going to clean up this mess???
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground nutmeg, to taste
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 2/3 cups King Arthur Unbleached All-Purpose Flour
- 1 cup milk
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.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
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.
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).
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.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yield: 12 muffins.