I thought I would join in National Cupcake week 2015 by sharing this recipe for Doughnut Muffins. I wish I could say they are healthy and contain all good ingredients but I can’t. What I can say is that at least by making them yourself you know exactly what ingredients are going in……..I will take that positive perspective to help alleviate any guilt hehe
I actually made these a few weeks ago with my beautiful 9 year old baking mad niece. She is a huge fan of The Great British Bake Off, so we had our own ‘baking day’ and spent a whole Saturday baking various delicious delights, then on the Sunday we delivered them around elderly neighbours and family members. We had so much fun!
175g/6oz butter (softened, plus extra for greasing)
200g/7oz caster sugar
2 large eggs (lightly beaten)
375g/13oz plain flour
3/4 tbsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
1/2 tsp nutmeg
250ml/9fl oz milk
100g/3 1/2 oz caster sugar
1tsp ground cinnamon
2 tbsp butter, melted
1- Grease a deep 12 cup muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs a little at a time, beating well between additions.
2- Sift the flour, baking powder, salt and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake in a preheated oven, 180℃/350℉, for 15-20 minutes or until the muffins are lightly brown and firm to the touch.
3- For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.
What are you baking for National Cupcake Week?
Lots of love to you all,
Please come and join me over on….
….don’t forget to say hello 🙂