Monday, May 16, 2011

Donut Muffins

My fairy tale class lasts two hours and we get a break halfway through class. My professor decided that we should have something to munch on during the break so she made a sign-up sheet for everyone to choose a day to bring in snacks. So far, we've had chips, Doritos, sugar cookies, Capri-Sun (I was extremely happy about this), and Oreos to share. Last week, somebody made chewy chocolate chip cookies and another made homemade toffee, which were amazing! Today was my turn.

Donut Muffins

Donut muffins actually do taste similar to donuts. Obviously, it's not as good as the real McCoy, but instead of eating something fried, why not eat something baked and smaller in size? I made these in mini-muffin pans just so they are easier for my classmates to eat. I don't know if that was a better idea than making them bigger. If you have self-control, maybe; otherwise, you'd think that because it's tiny, it wouldn't hurt to eat one more and another and another... But biting into that crunchy sugary exterior is so delicious. I had a little too much while making these this morning, so I didn't have any during snack time.

Donut Muffins

If you use a mini-muffin pan as I did, 15 minutes in the oven is probably enough. I did 10 minutes initially but they were too soft. The extra five minutes brings out more flavor in the muffins and gives them a sturdy interior.

Donut Muffins [Makes 48 mini-muffins or 12 standard muffins]
From Good Life Eats

- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/3 cup oil
- 3/4 cup white sugar
- 1 egg
- 3/4 cup milk

- 1/4 cup butter
- 1/3 cup white sugar
- 1 tbsp cinnamon

1. Grease one standard size muffin pan.
2. Combine flour, baking powder, salt, nutmeg and cinnamon. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Fill standard sized muffin tin with the batter, using a scant 1/4 cup per muffin. If using mini-muffin pan, use 1 tbsp batter per muffin.
3. Bake at 350F for 15 to 20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. Shake muffins out while still hot. Dip muffins in butter, then into the cinnamon sugar. Let cool.

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