So I’ve been watching an indecent amount of Great British Bakeoff for the past week or so. Inspired, this month’s blog was going to be about a Bakewell Tart or Macarons or Choux Pastry. Unfortunately, strep throat had other plans. You will have to make do with these scrumptious, non-soggy bottomed…
Cinnamon Donut Muffins
Newb | Apprentice | Journeyman | Master
Much easier than making a traditional donut!
1 1/2 C of AP Flour
1/2 C White Sugar
1 1/2 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla extract
1/2 C milk
1/3 C butter, melted and cooled to room temp
1/3 C sugar
2 tsp cinnamon
5 TBSP butter, melted and cooled to room temp
Gather ‘roud all ye ingredients and preheat your oven to 350*!
Grease your muffin cups or use paper liners. Also, melt your first 1/3 cup of butter so that it cools in time to be put in the mixture.
Whisk together your dry ingredients: flour, sugar, baking powder, cinnamon, and nutmeg.
Whisk together your wet ingredients: vanilla, egg (beaten), milk, and butter. This is why you *need* to cool the butter to room temperature. If you don’t, adding hot butter to this mix will scramble your eggs. NOT YUMMY!
Just combine the wet ingredients into the dry. The more you work the batter, the tougher the resulting muffins will be.
Fill each muffin tin about halfway and bake in the oven for about 20 minutes. Let cool for 5 minutes before taking them out of the pan.
Once cooled, dip the muffins in the other portion of melted butter, and then roll in the combination of cinnamon and sugar.
Put in cute basket and share! Eating them all, while a noble endeavor, will likely end in tummy aches and regret.
There should be no regrets in baking! Remember, kids, Chip Mom luvs ya!