Thursday, August 4, 2011

An Oldie But Goodie: Muffins That Taste Like Donuts

As they say, old friends are the best friends.  And sometimes, old recipes are the best recipes.  This recipe is one of the oldest in my arsenal.  It was 1988, we were 5th graders at Weller Elementary (once a Weller Whale, always a Weller Whale!) and we were gathered at my friend Sarah's house for a sleepover.  This is as good as it gets for a 5th grader:  there is no fun like the fun you have at a sleepover with your best friends.  We stayed up until the early hours of the morning discussing the important topics of the day- NKOTB, Technicolor shirts, and the soundtrack to the movie "Cocktail" (I was obsessed).  When we finally woke up, bleary-eyed and clearly suffering from our late-night gigglefest, Sarah's mom Jackie had these delicious muffins waiting for us.  I loved these tasty little treats, and at 10 years old I sat down at the kitchen counter and wrote down the recipe.  23 years later, I still have it.

There's nothing fancy about these muffins.  It's a simple recipe for a muffin scented with a hint of nutmeg, dipped in melted butter while still hot from the oven, and then rolled around in a cinnamon-sugar mix.  A muffin.  Dipped in butter.  Topped with cinnamon and sugar.  WHAT IS NOT TO LOVE?!?!  And they really do taste like donuts!

(This one's for you, Nikki!)

Muffins That Taste Like Donuts

For the muffins:
1 3/4 c. all-purpose flower
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg (or less-fresh ground if you have it)
1/4 t. cinnamon
1/3 c. vegetable oil
3/4 c. granulated sugar
1 egg
3/4 c. milk

For the muffin top (hehe!):
1/2 c. melted butter
3/4 c. granulated sugar
1 t. cinnamon

1. Line a muffin tin with liners, or spray each generously with cooking spray.  In one bowl, whisk together flour, baking powder, salt, nutmeg and cinnamon. In another bowl, combine the oil, sugar, egg and milk.

2. Add liquid ingredients to the dry and stir only to combine (do not overmix or your muffins will be tough little hockey pucks!)

3. Fill each muffin tin about 3/4 full (you should have 12 muffins, give or take).*  Bake at 350 degrees for 20-25 minutes, or until lightly brown on top and an inserted toothpick comes out clean.  Shake the muffins out immediately and while still hot, dip in the melted butter, then into the cinnamon-sugar mix. 

4. Devour.  These muffins are best served warm with milk!


Enjoy! xo H

1 comment:

Marika said...

i still make these!!