Thursday, November 3, 2011

Doughnut Muffins

Note:   It is my turn to provide breakfast for the students of our youth ministry at church.     It always helps our students to wake up and get started with the morning when they can grab a cup of something warm to drink and a light breakfast.      These doughnut muffins always seem to be a big hit.
Doughnut Muffins

Batter Ingredients
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

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

Directions
Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.  Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.  Spoon the batter evenly into the prepared pan, filling the cups nearly full.   Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.  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. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.  Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

1 comment:

The Japanese Redneck said...

I'm sure they do luv them.