Do you love doughnuts???
We ♡♡♡ doughnuts!!!
From young, we always ♡ the original donuts coated with sugar. Later on came along those with the chocolate rices and of course now, those lovely and pretty glazed ones with fascinating toppings. Which of these donuts is your favourite?
Unlike the usual ones, THESE DOUGHNUTS are called DOUGHNUTS MUFFINS......
I had seen everyone baking these doughnut muffins and I must admit they really looked very tempting and irressitable... So off I went digging for a recipe...^_^
I baked these doughnut muffins in 24 minis and 4 regular size muffins.
Look how adorable these minis were... They were just little bite-sizes for the girls. And in fact, only Nat liked the doughnut muffins coated with the cinnamon sugar.
The sugar mixed with cinnamon powder....♡ the fragrance of cinnamon in the sugar...
So are you ready to "taste" my doughnut muffins...???
We ♡ them very much.
These doughnut muffins were unexpectedly delicious.
With a soft and light, crumb texture, coated with the irressitable cinnamon sugar...
Even though I had reduced the sugar level in the doughnut muffins, coated them with the cinnamon sugar made them awfully sweet. But I guessed it was alright as this was a sweet little surprise of how delicious they were... Don't you agreed???
Look at the fantastic texture of these doughnut muffins.
This one was piped with raspberry jam...
The girls had preferred the doughnut muffins without the cinnamon sugar coating and they were all packed for school tomorrow for their snacks and 1 for their teacher...:-)
Recipe as adapted from Tea from Bea
(With my own modications)
Yields approximately about 36 minis
210g top flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon powder
125g caster sugar
1 egg, lightly beaten
1 tsp vanilla essence
65ml canola oil
Coating & Dipping
60g unsalted butter, melted
75g caster sugar
1 tsp cinnamon powder
1. Preheat the oven to 180C (175C).
2. Put all dry ingredients in a bowl. And all the wet ingredients and stir until just combined. Do not overmix.
3. Spoon the mixture into the muffin tray holes, filling them 3/4 full.
4. Bake in the preheated oven for about 22~30 minutes. A wooeen skewer inserted in the middle should come out dry and crumbly.
5. While the muffins are baking, put the melted butter and cinnamon sugar in their own shallow bowls and set aside.
6. Remove the muffin tray from the oven and tip the muffins out. Immediately dip the muffins in the melted butter, then roll in the sugar to liberally and evenly coated.
7. Serve them warm
Substitute for buttermilk :
1 tbsp lemon juice
1 cup of milk (250ml)
Put both ingredients in a jar and let it rest for 5 minutes before using.
I will be submitting this to the Bake Along #47, hosted by Joyce, Lena and Zoe.
(Sorry girls, I'm using my hp to load up this post and I am currently unable to link up to you girls at this moment. Please pardon me.....)