Sunday, March 24, 2013

the best of both worlds...

glazed doughnuts (or is it donuts?) and muffins! So good and warmed up?? Oh!

ready for the oven...
and the glazing begins...hence glazed

...and now the important stuff...the recipe

1/4 c butter
1/4 c vegetable oil
1/2 c sugar
1/3 c brown sugar
2 eggs
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
3/4 tsp salt
1 tsp vanilla
2 2/3 c flour
1 c milk

Preheat oven to 425. Line 12 muffin cups.

In a bowl beat together butter, veg. oil, and sugars until smooth. Beat in eggs, one at a time. With mixer on low speed, add baking powder, soda, nutmeg, cinnamon, salt and vanilla just until combined. Stir the flour into the butter mixture, alternating with the flour and milk, beginning and ending with the flour and mixing until just combined. Do not over mix!

Spoon batter into muffin cups, filling the cups and smoothing the tops. Divide batter equally. Bake until muffin tops are a pale golden brown and spring to touch. Bake 15 to 17 minutes. Rotate them through baking times.

Cool for 5 minutes. Then cool on wire rack for 10 minutes.


3 T butter, melted
1 c 10x sugar, sifted
3/4 tsp vanilla
2 T hot water

In a medium bowl mix together the melted butter, 10x sugar, vanilla and water. Whisk until smooth.

When muffins have cooled, dip the muffin into the glaze. Allow the glaze to harden and dip a second time and allow to harden again.

*note - when glazing put a baking pan or foil underneath the wire rack to catch the glaze!


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