Monday, February 7, 2011

Challenge recipe 4: Muffins that taste like doughnuts

Yes, you read the title right. They're pretty quick and easy, and totally worth trying!

Let's start with the book:

This is my handwritten recipe book, filled with stuff I've stolen from my mum, from friends, and copied out of newspapers and magazines. So obviously, I've made this recipe before. But I haven't made it *here* before, and that's ultimately what matters!

Anyway, here's what you'll need. Oh, plus some butter for the topping that I apparently forgot to put in the shot. Whoops!

Start by sifting 1.75 cups of plain flour into a bowl:

Then add 1.5 teaspoons of baking powder...

...1/2 teaspoon of salt...

...1/2 teaspoon of nutmeg...

...and 1/4 teaspoon of cinnamon.

Mix it all together. Then, in a separate bowl, take 1/3 cup oil...

...3/4 cup of white sugar (I used castor - same difference, really!)...

...an egg...

...and 3/4 cup of milk.

Whisk it all together. Looks tasty, huh?

Then add it to the dry ingredients, and mix until just combined.

Dump it all into a greased (with spray oil, of course. I'm lazy like that!) muffin tray. I once again used a 1/4 cup measure to make sure it was divided evenly:

And bake at 180 degrees for 20-25 minutes. I'd err on the 20 minutes side, personally. While they're in the oven, mix together 3/4 cup of white sugar (again, I used castor) and a teaspoon of cinnamon:

And melt 1/2 cup of butter. (Sorry about the craptastic, out of focus photo. The oven timer was going off, and my camera couldn't auto find a focal point, so I had to use manual focus. And I'm not very good at it!)

When the muffins come out of the oven, test them with a toothpick, then immediately tip them onto a cooling rack.While they're still hot, dip the tops into the melted butter, and then into the cinnamon sugar:

If you really felt the need to, I'm sure you could coat the entire muffin in butter and sugar. But that's far too much like hard work as far as I'm concerned! Oh, also? It saves on the clean up if you stick a piece of baking paper under the cooling rack.

The verdict? Well, I already knew what the verdict was on these, even though I haven't made them since before I moved to Canberra almost (argh) three years ago. They're awesome. They really do taste like cinnamon doughnuts, only without the whole deep frying part. Sure, you dip them in melted butter, but I'm still willing to bet they're better for you than an actual doughnut!! Oh, and for the record? Eat them warm. And if it's not warm from the oven, 20 seconds in the microwave will more than do the trick. A cold muffin is a sad muffin.

Give them a go sometimes - the Canadians really know what they're talking about when it comes to both muffins and doughnuts (oh, wait. I forgot to mention - this recipe was originally from that infamous book, Muffin Mania!)

K xx

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