Here's a really good muffin recipe adapted from my lovely friend Amanda's LA cousin's blog, "Almost Perfect". They were devoured at the Homecoming tailgate. And not just because all the alumni sorority girls were drunk, they are quite tasty. Yes, they do taste like a version of glazed donuts (haven't had one of those in truly years, but I can remember just fine) but they also remind me of spice cake. If I get really ambitious, I might try to put an apple filling in them for the next tailgate. I'll let you know how that goes.
I promise you I cook and don't just bake. But I do bake often. Life is short (and sweet)! By the way, the concert is great. Thanks, WTTS!
Glazed Donut Muffins
2 C all purpose flour
1 C white whole wheat flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
3/4 C milk (mine is always skim and just fine here)
1/3 C lowfat buttermilk
10 T unsalted butter, softened
1 C sugar
2 large eggs
1 1/2 tsp vanilla
3 T milk
1/2 tsp vanilla
1/2 C powdered sugar
Whisk together the flours, soda, salt, cinnamon and nutmeg in a medium bowl. In a 2-cup measuring cup whisk together the milk and buttermilk.
Heat oven to 400 degrees. Line 18 muffin cups with papers or spray with cooking spray.
Cream together the butter and sugar until fluffy. Beat in the eggs, one at a time and follow with the vanilla. Add the flour mixture and milk mixture alternately until just combined, scraping down sides of the bowl as you go.
Fill muffin cups 3/4 full and bake for 15 minutes, or until a tester comes out clean. Cool for 10 minutes in the muffin tins.
Meanwhile, make the glaze by stirring together the milk, vanilla and powdered sugar. Add more powdered sugar if glaze is too thin or more milk if it's too thick. Dip muffins in glaze and turn upright to cool completely on a wire rack (put a sheet of waxed paper or parchment under your cooling rack or you'll be cursing me for your sticky counter).
Makes 18 muffins
|batter in the works|
|filled muffin tins (no papers, just sprayed with cooking spray)|
|muffins in the takeaway pan for the tailgate|