Today I really would like to start my post with a big THANK YOU! This big THANK YOU is for Emily of Fuss Free Cooking for mentioning me among her favorite 7 blogs. You should really check out the other blogs she links to from her post (here) because they are all amazing. So THANK YOU Emily, you made my day!
To the thank you I would like to add a very quick recipe of Sugar Donut Muffins....actually THE Sugar Donut Muffins, because I have tried others but they were not as good as these! I have never made donuts, in part because they have not been in my life since when I was a kid, in part because I have to admit that I’m not really good at frying. However, donuts are in my (long) to-bake (or to-fry) list of goodies. I promised myself that one day I will go over my fear of frying and I will make donuts. By now, I thought of taking an intermediate step with these sugar donut muffins. All the merits of this recipe go to Nicole of Baking Bites. I found the recipe there and, I have to say, I did not have to change a thing! They were simply perfect. So, I’ll keep my post short and go and think about my next recipe. Enjoy!
Sugar Donut Muffins
150 gr (5.3 oz or 3/4 cup) sugar
1 large egg
190 gr (6.75 oz or 1 1/2 cups) all purpose flour
10 gr (2 tsp) baking power
1 pinch (1/4 tsp) salt
1 pinch (1/4 tsp) ground nutmeg
60 ml (2 fl oz or 1/4 cup) vegetable oil
180 ml (6 fl oz or 3/4 cup) milk
5 gr (1 tsp) vanilla extract
28 gr (2 tbsp) butter, melted
100 gr (3.55 oz or 1/2 cup) sugar, for rolling
Preheat oven to 350F and grease a muffin pan.
In a large bowl, beat together sugar and egg until creamy.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Add the dry ingredients into the egg mixture and stir. Finally, pour in the vegetable oil, the milk and the vanilla extract.
Pour the batter into the muffin cups and bake for 15-18 minutes.
While the muffins are baking, melt the butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Source: Baking Bites