Doughnut Muffins

 

 I used the recipe from Fine Cooking Magazine, one of my favorite magazines!

 

For the muffins:


24 Tbs.  unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
6 cups all-purpose flour
1 Tbsp. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1 2/3 cups milk
1/4 cup buttermilk

 

For dipping:
16 Tbs.  unsalted butter; more as needed
2 c. sugar
2 Tbsp. ground cinnamon

 

 

Put a rack in the middle of the oven and heat the oven to 350F.

 

 In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg.

 

Combine the milk and buttermilk.

 

With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix.

 

Grease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.)

 

Bake the muffins until firm to the touch, 30 to 35 min.

 

For the finishing touch:

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Here are mine, fresh from the oven. This picture was taken before I dipped them. These really do taste like a doughnut! YUMMMMMM....

 

 

 
Fudge Brownies
 
4 eggs
2 c. sugar
1 c. flour
4 oz. baking chocolate
1 c. butter
1 tsp. vanilla
3/4 c. nuts ( I love walnuts in these)
 
Melt chocolate and butter together.  Beat eggs until lemon colored.  Add sugar and mix well.  Add flour gradually and mix well.  Stir in chocolate mixture, vanilla and nuts.  Spread in a 9-inch by 13-inch greased pan.
 Bake at 325 F for 40 minutes.
 
 
Brownie Mix and Brownie Recipes
 
4 c. sifted flour
1 1/2 c. nonfat dry milk
4 c. sugar
1 c. cocoa
1 1/2 Tbsp. baking powder
1 Tbsp. salt
 
Mix above ingredients by sifting or by placing them in large bowl of mixer and running mixer at low speed for 5 minutes. Store in tightly covered cannister or large glass jar.
 
Use brownie mix in:
 
Brownie Squares
 
1 3/4 c. brownie mix
1/3 c. chopped nuts
1 egg, well beaten
1/3 c. melted butter
1/3 c. water
1 tsp. vanilla
 
Place brownie mix in bowl.  Add nuts and mix well.  Beat egg in another bowl and add water, melted butter and vanilla.  Gradually add egg mixture to brownie mix, beating well after each addition.  Turn into a well greased 9x9-inch pan and bake in moderate oven (375F) for 20 to 25 minutes.  When cool, cut into squares.
 
 
Plain Muffins
 
2 c. sifted flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, beaten
1 c. milk
 
Sift the dry ingredients together.  Combine the egg, milk, and melted fat. Add to the dry ingredients all at once; stir just enough to moisten, mixture will have a rough appearance. 
 
Fill hot greased muffin tins two thirds full. Bake in hot oven (400F) for about 20 minutes.
 
Whole Wheat Muffins: Follow recipe above, using 1 1/3 cup whole wheat flour with 2/3 cup white flour for the 2 cups white flour.
 
Blueberry Muffins: Thoroughly wash and drain berries. Follow recipe above, reducing the liquid to 3/4 cup and increasing the sugar and fat to 1/4 cup. Mix 1 cup blueberries with the dry ingredients.