August

August

February 5, 2013

TIME FOR HOT DOUGHNUT MUFFINS!

Rise and Shine for a beautiful breakfast!




Have you ever craved a delicious hot doughnut some mornings? Wouldn't that be divine along with your first cup of morning coffee? Well, you simply must try this recipe for these delicious doughnut muffins! These are such a winning recipe, it was simply too good not to share! Perfect for a lazy Sunday morning when everyone wants to relax and stay in their jammies for a while!





THE COATING: MIX TOGETHER THESE TWO INGREDIENTS AND SET ASIDE
1/2 cup granulated sugar
2 1/2 teaspoons ground cinnamon

 DOUGHNUT MUFFINS
1 stick of unsalted butter  (8 T.) , melted
3 cups flour, plus more for coating the pan
2 1/2 t. baking powder
3/4 t. salt
1/2 t. freshly ground nutmeg
1/4 t.baking soda
3/4 cup whole milk,  room temperature
2 T. buttermilk, room temperature
1 1/4 sticks butter, room temperature
3/4 cup plus 2 T. sugar
2 large eggs,  room temperature

Heat the oven to 375°F and arrange a rack in the middle. Lightly brush a 24-well mini muffin pan with some of the melted butter, then coat it with flour, tapping out any excess; set aside. Reserve the remaining melted butter for applying the cinnamon-sugar coating.

In a large bowl, sift together the measured flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together the milk and buttermilk. Set both aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in the eggs 1 at a time until combined. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.

With the mixer on low speed, beat in a quarter of the reserved dry ingredients. Then beat in a third of the reserved milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not overmix.

Fill the prepared muffin pan wells just to the rim with batter. Bake until the muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Transfer the muffins to a wire rack set over a baking sheet. Repeat the buttering and flouring of the muffin pan and bake the remaining batter.

To coat the muffins, brush each generously with the melted butter and sprinkle generously with the cinnamon-sugar mixture. Serve warm! Oh, baby, baby!!!

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