There are so many wonderful food blogs out there that I can easily spend way too much time browsing through. But sometimes, I happen upon a recipe that I HAVE to try right away. Like these Donut Muffins that come by way of Bread & Honey who got them from Orangette. Of course, the nature of these things is that we all change things up...just a bit.
Here we have 3 cups of flour, 2 eggs, 3/4 cups + 2 tablespoons of sugar, 3/4 cup softened butter, 3/4 cup + 2 tablespoons of milk that has 1 tablespoon of vinegar added to it, 1/2 teaspoon each of salt, baking powder, baking soda and cinnamon. I don't like nutmeg much. In a separate bowl, combine the flour, salt, baking powder, baking soda and cinnamon. Preheat the oven to 350.
Combine the butter and sugar until light and fluffy and then beat in eggs until just combined.
Alternate the flour mixture with the milk mixture.
Don't mind that tab of batter on the mixer. I accidentally bumped it with the spatula when I was done scraping down the sides of the bowl.
Grease a 12-cup muffin pan and fill each cup. My muffin pan gets a lot of use; no amount of brillo and elbow grease can keep it pretty. Not saying you are wondering, but if you are the Strawberry Shortcake band-aids are covering a burn I got last night while putting fougasse on my baking stone. Anyhow, bake the muffins for 20-25 minutes depending on the temperment of your oven. Go wake any children you may have. Or husbands/wives/significant others. Or go make yourself some coffee or tea.
Melt an additional 4 tablespoons of butter and brush across the tops and sides of the muffin. Be liberal--butter is yum!
Put any just woken up 7 year olds to work rolling the buttered muffins in powdered sugar.
And here they are again. Serve warm for ultimate enjoyment.
