Friday, February 25, 2011

Donut Muffins

Lately, I've been finding myself missing out on my morning "me" time. You know, that point in the day where you're actually by yourself and stalking checking out other peoples facebooks...

If you have kids, this part of your life is probably missing. Don't fret, it isn't gone forever. Unless you're my mom, who hasn't had a kid in years and still has them in her house at all times.

Apparently it's because she makes killer hot wings. But I think they just are fascinated by the fact that she wears a weave.

Actually, I probably wasn't suppose to mention that on the internet...

Anyway, "me" time... It's something I literally go out of my way to obtain. If I don't have a moment in the day where I'm literally by myself for an hour or two, I usually am in a horrible mood for the whole day. I just can't stand going a day without being able to sit down and just chill out. I like to get up early, early in the morning and do this. Everyone's sleeping and I can check my e-mail/facebook/etc in peace without having to worry about talking to anyone or doing anything. It's also my prime time to write, do devotionals, and pray.

But mostly, it's a time to enjoy my first meal of the day. Which for me is a big deal, because I absolutely love breakfast. If I had it my way, I'd probably eat breakfast for lunch and dinner as well. Whether it be waffles, pancakes, eggs/bacon sandwich, grilled cheese, yogurt and granola or apples with milk... I don't care. All I know is that I seriously dig breakfast.

Plus there's that whole bacon deal... Did I ever mention I used to eat plates of bacon for breakfast?

I also had really bad acne...

Yeah... Something to think about.

I also used to love to eat those powdered donut balls from Dunkin' Donuts. My Dad would occasionally buy them on Sunday mornings before church. Whenever he did, they were guaranteed to be gone by that night. I would sneak away with about five of them, washing them down with a cold glass of milk. Since I've moved to Louisiana, I scarcely have seen any Dunkin' Donuts... so those powdered donut holes haven't been in my life.

But thankfully, I found a substitute.

These babies are called Donut Muffins. While they can be rolled in coarse sugar or cinnamon sugar, I went with the powdered variety. Why? Because it's literally like biting into the love child of a beignet and a powdered donut. These babies are made with a good amount of butter, then brushed with MORE butter when they get out of the oven. Sweetened mostly by the powdered sugar, these beauties come out clean and neatly domed without the need of smoothing out the dough. They are soft, perfect, pillowy, and absolutely need to be drunk with milk or coffee. No doubt about it. And don't invite tea to the party. Save the biscotti for that.

Now, with a whole arsenal of these wrapped up and ready to be warmed and eaten, I'm definitel going to try a little bit harder to get that "me" time. I am literally counting down the hours until I can wake up and eat this delicious morsel. Maybe it's not the healthiest breakfast... but it's good for a treat every now and then. Hey, I won't tell if you won't.

Donut Muffins

3 cups unbleached all-purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
Scant 1 tsp salt
½ tsp freshly ground nutmeg
¾ cup plus 1 Tbs whole milk
2 Tbs buttermilk
1 ½ sticks (6 ounces) unsalted butter, at room temperature
¾ cup plus 2 Tbs granulated sugar
2 large eggs

4 - 6 Tbs unsalted butter
1 ½ - 2 cups powdered sugar OR 1/2 cups cinnamon sugar OR 1/2 cup coarse sugar


1.Preheat the oven to 350. and set a rack to the middle position. Spray a standard-size muffin tin with cooking spray.

2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to mix them thoroughly. Set aside.

3. Combine the milk and the buttermilk in a measuring cup, and set aside.

4. 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. It should look light, fluffy, and wonderfully creamy, like frosting. This could take a couple of minutes.

5. Add the eggs one at a time, beating until they are just combined.

6. With a wooden spoon, mix ¼ 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 overmix.

7. 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.

8. When the muffins are still slightly warm prepare the topping: melt the butter in the microwave or on the stovetop, and pour the powdered sugar/cinnamon sugar/sugar into a deep bowl.

9. 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/sugar/cinnamon sugar. Shake off any excess, and place the finished muffins on a rack or serving platter. Serve.


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