Sugar Donut Mufins
>> Monday, May 23, 2011
I have been missing from my kitchen for some time. No because I don't bake anymore, but firstly, winter is here which means the chance of having good sunshine is really rare. With my novel skills in photography, taking a perfect shot on a gloomy cloudy day is highly unlikely, and that also makes me highly reluctant to upload bad pictures onto my blog. Perfectionist. Nuff said.
Yesterday morning was such a perfect day. The Sun finally woke up after constant pouring this week. I am making breakfast for the girls and this is it. Sugar Donut Muffins. I am not sure about you, but to me Donut makes me think of buckets of oil, yummy, but sinful piece of dough. But this is different. Donut is now a yummy piece of dough, without the oil and sinfulness.
This recipe is definitely a keeper and I will make my BB try this when I reach home
Yesterday morning was such a perfect day. The Sun finally woke up after constant pouring this week. I am making breakfast for the girls and this is it. Sugar Donut Muffins. I am not sure about you, but to me Donut makes me think of buckets of oil, yummy, but sinful piece of dough. But this is different. Donut is now a yummy piece of dough, without the oil and sinfulness.
This recipe is definitely a keeper and I will make my BB try this when I reach home
Recipe for Sugar Donut Muffins
adapted from Baking Bites with slight modifications
2 eggs
3/4 cup sugar
1 1/2 cup of flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
Sugar and Cinnamon powder for rolling
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture 4. and stir to combine. Pour in vegetable oil, milk and vanilla extract.
5. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
6. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
7. 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.
adapted from Baking Bites with slight modifications
2 eggs
3/4 cup sugar
1 1/2 cup of flour
2 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
Sugar and Cinnamon powder for rolling
1. Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture 4. and stir to combine. Pour in vegetable oil, milk and vanilla extract.
5. Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
6. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
7. 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.
Exam is around the corner, so I am going to take a hiatus from blogging for quite some time. Till then, take care!! 
6 comments:
these muffins look so tempting and i'm sure they are really good. Good luck in your exams and take care !
they look really delicious and i like how they are bite sized in case i over indulge...woops
this look so lovely! (:
all the best for exams (:
my kids - who are donut fanatics - will love these cuties! thks :)
These look really cool! I too have limited light in my kitchen where my pics are taken and it's frustrating when you just cant get "that" shot, for the record your pics are awesome!!
these muffins are lovely to go with a cup of hot coffee to keep you warm. enjoy the winter since you can't do anythg abt it. :)
Post a Comment