Monday, July 25, 2011

Monday Muffins

My mom and grandmother used to tell me stories about what a great baker my great grandmother was... she never used recipes, everything was in her head. My mom says she made the best cinnamon rolls (something I have yet to bake). I once asked my grandmother why she didn't bake like that... she said she wasn't interested in learning when she was young, but wished she would have been. She did bake some great Toll House cookies and  mandel bread, though! My point of all this is... I like to bake. If my great grandmother had been alive when I was growing up, I would have paid attention to her baking and learned her recipes... but, sadly they are lost forever.

When I bake from recipes, I tend to switch the ingredients to ingredients that I prefer... I usually use whole wheat flour or white whole wheat flour instead of all purpose flour. Brown sugar or evaporated cane sugar instead of white granulated sugar... and so on. I also never measure spices... I just add as much or as little as I like.

Muffins that taste like doughnuts... Doughnut Muffins!

There are many of doughnut muffin recipes on the internet. I have tried a few of them. I eventually created one that was more to my liking and maybe to yours.... here it is. (I give you some measurements for spices – but, really you are on your own.).



Doughnut Muffins
Makes 12 regular-size muffins or 6 jumbo-size muffins.

Ingredients:


Muffins--
1 ¾ cup white whole wheat flour
1 ½ teaspoons baking powder
½ teaspoon nutmeg
½ teaspoon of cinnamon
1/3 cup of canola oil
¾ cup of light brown sugar
1 egg
¾ cup of milk (I use non-fat)
½ teaspoon vanilla extract

Topping --
a couple of tablespoons of evaporated cane sugar and cinnamon mixed together.

Directions:

Preheat oven to 350 degrees. Place paper muffin/cupcake cups in muffin/cupcake tin.

Combine dry ingredients in a medium size bowl.

Combine remaining ingredients in a separate large bowl.

Add dry ingredients to the large bowl, slowly mixing in.

Add mixture to muffin tin cups and sprinkle with sugar/cinnamon mixture.

Bake at 350 degrees for approximately 20 minutes, until a toothpick comes out clean. Every oven is a little different.

Cool a little bit & enjoy!

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