Saturday, October 13, 2012

Doughnut Muffins

I ran across this recipe on a blog I follow called Seattle Pastry Girl, and they looked so tasty, I thought I'd try them. After reading through the post, she mentioned she'd made these previously and preferred the older recipe, so I clicked back through to the older recipe, and I thought it sounded more doughnut-y, and chose to make it, using the glaze from the newer recipe. These little gems are wonderful...don't get me wrong, I like real fried doughnuts better, but as far as muffins go, particularly light, airy muffins (thanks shortening) that taste like a doughnut, these are wonderful!

So, here's the link to both recipes, and I'll list it below as well.

Original recipe
Newer recipe

Doughnut Muffins
1/3 cup shortening
1/2 cup sugar
1 medium egg
1 & 1/2 cups flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup milk

3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

1. In a mixing bowl mash together the shortening and sugar. Add the egg and whisk it all up until it is smooth.

2. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough.

3. Bake the muffins at 350 for 25 minutes, or until the muffins are brown on top. Remove them from the oven and allow them to cool slightly.

4. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth. When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. If you like you can glaze them twice for a sweeter topping.

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