When I saw these donut muffins over at Willow Bird Baking, in knew I had to make them. They sounded delicious and, what's more, would put my brand new mini-muffin tin to good use.
Makes 36 mini muffins
Ingredients
1 cup sugar
1 egg
1 1/2 cups flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
1 tsp vanilla
2 tbsp butter
1 1/2 tsp cinnamon
1 apple
Directions
PREHEAT oven to 350F
GREASE mini muffin tins
WASH, PEEL, and DICE apple
BEAT 3/4 cup sugar and egg together until fluffy
ADD flour, baking powder, salt, and nutmeg
STIR until combined
ADD vegetable oil, milk, and vanilla
MIX until well blended
ADD diced apple
POUR into mini muffin tins
BAKE 13-15 minutes until toothpick or cake tester comes out clean
MIX remaining 1/4 cup sugar with 1 1/2 tsp cinnamon in a small bowl
LET COOL in pan for a few minutes
REMOVE to plate to continue cooling
MELT butter in a small bowl
LIFT donut from muffin base
DUNK top in melted butter, shake off excess
PRESS GENTLY into sugar mixture, rolling slightly to get an even coating
CONTINUE until all 36 muffins are coated, making more sugar mix/melting more butter as needed
My Thoughts
1. Warm and for the the first day or so afterwards, these were absolutely incredible. After that they were tasty but not addictively delicious. These would be perfect for a party or gathering where you expect them all to be eaten in short order.
2. Being careful not to drip butter in your sugar mix will result in the soft, even coating you see on some of the donuts above. If you drip butter in, break up the resulting clumps and apply anyway, you get the coarser version also shown. Both taste equally good, but the smoother finish is more traditionally donut like. If you do get a clump, just fish it out and continue onwards.
3. Willow Bird's orginial recipe included a caramel dipping sauce as well as two other donut variations. There are endless possibilities with this. : )
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