I know, I know. I promised Muffins that taste like Donuts but can you believe this little guy? He is very happy to be in this cup because earlier he was in Mr. Beau Hiney's mouth.
Here's the hunter cat pretending he's a flower.
Then little baby bunny was so grateful to me that he jumped himself right into my little, teeny teapot so I could take some more pictures of him. Somebody should write a story about him because he is so precious and has such good manners.
With three cats we have Wonder Pets (see Nick Jr.) moments aplenty. One word such as "Bunny", "Lizard" or "Snake" and people are scampering out the door to liberate whatever has found itself in the mouth of one of our kittiez.
And don't you worry about that Mr. Beau Hiney, he usually gets his comeuppance. Somewhere I have a pic of him with his intended lunch wrapped around his neck and him looking a little confused about who actually has who.
Enough of the baby bunny... here is the loveliest of muffins recipe. They are sure to put you in a sugar and butter coma. Make sure you have a couple cans of Spaghettio's or something else the kids can fix themselves for dinner later. You don't want to waste this coma.
I found this recipe at http://bread-and-honey.blogspot.com in the "Breakfast" category. Alicia has an interesting blog with lots of good food.
Donut Muffins
adapted from Orangette
For muffins:
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon freshly ground nutmeg
3/4 cup plus 2 tablespoons whole milk
1 teaspoon white or apple cider vinegar
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
For topping:
4 tablespoons unsalted butter
1 1/2-2 cups powdered sugar
Directions:
Preheat the oven to 350 degrees F. Spray a standard-size muffin tin with cooking spray.In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside.Combine the milk and the vinegar in a measuring cup, and set aside.Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. Add the eggs one at a time, beating until they are just combined.With a wooden spoon, mix 1/4 of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not over mix.Divide the batter between the cups of the muffin tin. Bake until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 25-32 minutes.When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the powdered sugar. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.
Nutmeg seeds are about 3/4" and are easily grated for super fresh nutmeg. You can do this with a little teeny grater. I think I bought this one at Target or World Market. Nutmeg seeds are long lasting and can be purchased one at a time in the bulk spice section of stores like Central Market or Whole Foods. As a matter of fact, you should purchase all your spices this way as it is super affordable and you can get just the amount you need for the next 6 months so that your spices are always fresh.
Some of the muffin edges may break off while buttering and sugaring. These are "tester" pieces, so don't worry about them. Enjoy!
I'm supposed to be packing to leave for Houston. Better go.
Next Blog: My absolute favorite easy summer dinner
Donut Muffins
adapted from Orangette
For muffins:
3 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon freshly ground nutmeg
3/4 cup plus 2 tablespoons whole milk
1 teaspoon white or apple cider vinegar
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
For topping:
4 tablespoons unsalted butter
1 1/2-2 cups powdered sugar
Directions:
Preheat the oven to 350 degrees F. Spray a standard-size muffin tin with cooking spray.In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside.Combine the milk and the vinegar in a measuring cup, and set aside.Place the butter in the bowl of a stand mixer fitted with the paddle attachment (or, alternatively, in a large mixing bowl with electric beaters nearby), and beat on medium speed for a few seconds, until the butter is soft and creamy. With the motor running, add the sugar in a steady stream. Continue beating, scraping down the sides of the bowl once or twice, until the mixture increases in volume and lightens to pale yellow. Add the eggs one at a time, beating until they are just combined.With a wooden spoon, mix 1/4 of the flour mixture into the butter mixture. Add 1/3 of the milk mixture. Continue to add the dry and wet ingredients alternately, ending with the dries. Mix until the dough is smooth and well combined, but do not over mix.Divide the batter between the cups of the muffin tin. Bake until the muffins are firm to the touch and a toothpick inserted in the center comes out clean, about 25-32 minutes.When the muffins are cool enough to handle, prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar into a deep bowl. Using a pastry brush and working one muffin at a time, lightly brush the entire outside of the muffin with butter, and then roll it in the powdered sugar. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.
Nutmeg seeds are about 3/4" and are easily grated for super fresh nutmeg. You can do this with a little teeny grater. I think I bought this one at Target or World Market. Nutmeg seeds are long lasting and can be purchased one at a time in the bulk spice section of stores like Central Market or Whole Foods. As a matter of fact, you should purchase all your spices this way as it is super affordable and you can get just the amount you need for the next 6 months so that your spices are always fresh.
Some of the muffin edges may break off while buttering and sugaring. These are "tester" pieces, so don't worry about them. Enjoy!
I'm supposed to be packing to leave for Houston. Better go.
Next Blog: My absolute favorite easy summer dinner
Posts
No comments:
Post a Comment