Tuesday, October 24, 2006

Doughnut Muffins

It's back to class again next week! Going through my syllabus from last year, while looking for another recipe, I came upon these delicious muffins. This is one of the best recipes Chef Wemischner gave us. Easy to make, these muffins have the flavor and texture of old fashioned doughnuts, but without the added soaking in a bath of hot grease. Calories saved---a ton! Mind you they do get brushed with melted butter, but only a bit. They make a nice weekend brunch treat, are no more difficult to make than other muffins, and require ingredients found right the pantry cupboard. With the cool fall mornings finally here, why not wake up the house with the aroma of freshly baked doughnut muffins.

DOUGHNUT MUFFINS - adapted from Fine Cooking
Makes about 24 muffins

12 oz. or 3 sticks unsalted butter, room temp.
1 3/4 cups granulated sugar
4 large eggs
6 cups unbleached all purpose flour
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon soda
1 3/4 teaspoon plain salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups whole milk
1/4 cup buttermilk

2 sticks unsalted butter
2 cups granulated sugar
2 tablespoons ground cinnamon

Preheat oven to 350 degrees F and place rack in the middle. Grease and flour two regular muffin tins. In a mixer fitted with the paddle attachment, cream the butter and sugar. Beat in eggs one at a time. On a sheet of waxed paper, sift the flour, baking powder, soda, salt and nutmeg. In a glass measuring cup combine the milk and buttermilk. By hand with a wooden spoon, mix in one 4th of the dry ingredients, and then one 3rd of the milk mixture. Continue adding ingredients alternately, and ending with the dry. Combine until smooth, but do not overmix. With an ice cream scoop or a serving spoon, scoop batter into muffin tin filling each about 1/2 cup, so it comes up even with the rim. Bake muffins until firm to touch, about 30 to 35 minutes. While muffins are baking, melt the butter for dipping in a small saucepan. Combine the sugar and cinnamon in a bowl. When muffins are just cool enough to handle, remove from tin. Brush each with melted butter, then roll in cinnamon sugar coating evenly.

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