Did someone say donut?
You know that moment when you’re kind of tuning out of a conversation and suddenly, someone says something and you snap back to attention? Well, I had that moment flicking through some recipes online a couple of weeks ago. I was scrolling though my Reader when this jumped out at me:
*WARNING: They taste like a donut. Be prepared for euphoria.
All I remember seeing was ‘taste like donut’, and I did the equivalent of a double take on my laptop (I think it’s called a reverse scroll of the mouse wheel). The recipe I was looking at was on the inspirational blog, Can You Stay for Dinner, and it was a muffin recipe. A cinnamon sugar crusted muffin recipe at that. I’ve mentioned in a previous post that I am a huge fan of muffins, so to have a muffin that also tastes like a cinnamon donut is a bit like a dream come true *sigh*. There was no other choice for me but to make these muffins. This recipe makes 12 insanely delicious muffins.
Did someone say donut muffins?
1¾ cup flour
1½ tsp baking powder
½ tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
⅓ cup oil
¾ cup white sugar
¾ cup milk
Cinnamon sugar topping
50g butter, melted
⅓ cup white sugar (granulated not caster)
1 tbs ground cinnamon
Preheat oven to 180ºC (fan-forced). Sift in together the flour, baking powder, salt, nutmeg, and cinnamon.
In a separate bowl, combine the oil, sugar, egg and milk. Fold in the dry ingredients until just combined. Don’t worry too much if your mixture looks lumpy.
Grease the muffin pan with a little melted butter and spoon the batter evenly among the cups.
Chuck the muffin tray into the oven and bake for 15-20 minutes, or until a skewer inserted in the middle of muffin comes out clean. Pull the muffins out of the pan while they are still hot onto a wire rack to cool slightly.
Melt remaining butter in a bowl. Combine the white sugar and cinnamon in another bowl.
Brush the muffins with the melted butter, and dip them into the sugar/cinnamon mix to coat. Put muffins back onto the wire rack to cool completely.
Note: I haven’t made any amendments, but if you would like to see the original recipe, click here.