Its a little bit like taking a walk down memory lane; exploring all those images from within our memory-bank and reliving the funny moments. Its things like this that we want to keep forever.
Sunday Morning Breakfast 2012
Youth Camp 2013
food
Let’s Get Baking: Cinnamon Mini Donut/Muffin
Part cinnamon-sugar donut hole, part mini-muffin, no matter what you call them, they’re fast and easy to make, and so tasty and pop-able. Because they’re baked rather than fried, I don’t feel guilty when I pop more than a couple. Buttermilk keeps them soft, light, and fluffy. A hefty dose of cinnamon in the batter as well as in the cinnamon-sugar coating, makes for well-spiced muffins that are full of flavor. They come together from start to finish in under 30 minutes, and of course, mini food just tastes better. (recipe and images taken from here)
YIELD: about 24 mini muffins
PREP TIME: 15 minutes
COOK TIME: 10 minutes
TOTAL TIME: 25 minutes
INGREDIENTS:
Muffins
1 large egg
5 tablespoons unsalted butter, softened
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
3/4 cup buttermilk
1 1/4 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
pinch salt, optional and to taste
Coating
3 Tablespoons unsalted butter, melted
1/4 cup granulated sugar
1 to 2 teaspoons cinnamon
DIRECTIONS:
- For the Muffins – Preheat oven to 350F. Spray two 12-count mini muffin pans with floured cooking spray; set aside. (You can make as full-size muffins and will likely yield about 1 dozen; or make as donuts or mini donuts; adjusting baking times accordingly)
- To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and hand mixer), combine egg, butter, sugars, vanilla, and beat on medium-high speed to cream ingredients until light and fluffy, about 3 minutes.
- Stop, scrape down the sides of the bowl, and add the buttermilk. Beat momentarily to incorporate.
- Add the remaining dry ingredients and mix on low speed until just incorporated; don’t overmix. Batter will be fairly thick.
- Using a spoon sprayed with cooking spray so the batter slides off easily, drop rounded tablespoons into prepared pans. Fill each cavity about 3/4-full. (I made 28 mini muffins and some were on the skimpy side. In order to keep the yield at an even 24 muffins, I recommend dividing batter equally among 24 wells)
- Bake for 9 to 11 minutes (mine took 10 minutes exactly), or until muffins are domed with set centers, are springy to the touch, and a toothpick inserted in the center comes out clean. Because they’re small, they cook quickly and 1 minute can drastically effect taste; don’t overbake and watch them closely. Allow muffins to cool in the pans on top of a wire rack for about 10 minutes before removing. While the muffins cool, prepare the coating.
- For the Coating – In a small microwave-safe bowl, melt the butter, about 1 minute on high power; set aside.
- In a separate small bowl, stir together the sugar and cinnamon; set aside.
- After the muffins have cooled, dip each muffin top briefly in melted butter, then in cinnamon-sugar, and repeat until all muffins have been coated. Optionally, the entire muffin could be buttered and coated similar to traditional cinnamon-sugar donut holes, and in doing so, you’d need to melt more butter and use more cinnamon-sugar. Serve immediately. Donut Muffins are best fresh, but will keep airtight at room temperature for up to 4 days (noting that the cinnamon-sugar coating may liquify a bit), or in the freezer for up to 3 months.
(recipe and images taken from here)
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