Donut Muffins

There are several different varieties of donut muffins, but this recipe from Hillbilly Housewife is DELICIOUS!!! (I’ve made a few changes to suit our preferences) If you haven’t been to site before, I urge you to check it out. So many of the recipes have become ‘keepers’ in my house! This is one of them……of course….I’ve had to double the recipe since they ARE so good. :)

DONUT MUFFINS (double recipe)

  • 2/3 cup shortening (NOT butter or margarine. The shortening is what gives it the texture of a donut)
  • 1 cup sugar
  • 2 medium eggs
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg (did not double, as we don’t care for nutmeg too much)
  • 1 1/2 cup milk

For The Topping:  (My own measurments to suit our house. You can make changes accordingly)

  • 1/3 cup powdered sugar
  • 1 teaspoon cinnamon
  • 2 tbsp melted margarine

In a mixing bowl cream the shortening and sugar. Add the egg and blend until smooth.  Combine the flour, baking powder, salt and nutmeg into the bowl. Add milk. Mix the batter until it is smooth. Drop the mixture into 24 greased muffin cups.  (Do NOT use liner cups!!! Do NOT overfill!! I used less than 1/4 cup of batter for each muffin and they were filled about half full. This batter is THICK like a thick pancake batter or brownie mix) Bake at 350 degrees for 25 minutes, or until golden. Remove them from the oven and allow them to cool.

Now for the topping. Here is where I veered off the beaten path and marched to the beat of my own drum. I have a large salt/pepper shaker that I had bought several years ago at a thrift store for 25 cents that I thought was perfect for a cinnamon/sugar shaker. My kids LOVE toast sprinkled with cinnamon and sugar and this way I didn’t have to clean up a half cup of sugar off the counters and floor everytime they wanted cinnamon and sugar on their toast! It works perfect for this and probably why I was able to cut back on the original ingredients. The original recipe will tell you to dip the muffins in the melted butter and then in the powdered sugar mix, but I just couldn’t bring myself to do that! That’s just TOO much fat and sugar  for my liking, so I simply used a pastry brush, brushed them with melted butter and disted them with the powdered sugar/cinnamon mix.

And that’s IT!!! That’s all there is to making donut muffins from scratch!!! I like to think this is a healthier version of donuts, since it’s baked and all. You can use whole wheat flour if you want to make it even healthier! You can always play around with the toppings. I’ve seen regular sugar and cinnamon used in some recipes, and next time, I’m going to try glazes! Regular glazed for one dozen, and a chocolate glaze for the other dozen.  I MIGHT even have to make another batch to do a dozen powdered cinnamon and a dozen cinnamon and sugar. I made 2 dozen muffins on Tuesday and the kids just ate the last three this morning for breakfast. I’ll bet they won’t last the weekend!!!

English Muffin Bread

This has quickly become one of our FAVORITE breakfast breads! It’s actually quit simple and I make it in my bread machine, just because it makes it that much easier!!! Dump everything in and let it go to work. After it’s well blended, I then pour it into my bread pans and do it the “old fashioned” way. Turns out fabulous every time!!!

Ingredients

  • 5 cups all-purpose flour, divided
  • 2 (.25 ounce) packages active dry yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 2 cups warm milk (110 to 115 degrees F)
  • 1/2 cup warm water (120 to 130 degrees F)
  • Cornmeal

Directions

In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8-1/2-in. x 4-1/2-in. x 2-1/2-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375 degrees F for 35 minutes or until golden brown. Remove from pans immediately to cool on wire racks.

Follow

Get every new post delivered to your Inbox.