When we were kids, my dad gave us advice about cooking that I follow to this day…..with “The Fanny,” you can’t go wrong.
“Fanny” was my mother’s Fanny Farmer Cookbook. Whenever me dad was in charge of making us something edible, he followed that cookbook religiously. And, let's just say…he did his best.
This brings me to donut muffins.
One night after the kids were in bed, my husband and I were watching one of the food channels, and we saw a segment on donut muffins. As I watched my husband drool over the concept of a donut and a muffin joined together, I knew I had to figure out how I could makesome drool-worthy donut muffins of our own.
So I flipped open "The Fanny."
To make sure that I was on the right track, I asked my husband what he thought a donut muffin really was. He said, “A cruller, a muffin and sugar heaven.” Hey, at least I had something to work from.
First, I looked up a recipe for muffins. Then, I looked up a recipe for baked donuts. And, this is how I came up with the following:
2 cups white flour
1 tablespoon baking powder
½ teaspoon salt
¼ cup sugar
1 egg, beaten
1 cup milk
¼ cup melted unsalted butter
1 cup granulated sugar
¾ tables spoon cinnamon
½ cup melted unsalted butter
Preheat oven to 375. Butter muffin pans. Mix flour, baking powder, salt and sugar in a bowl. Add egg, milk, and butter. Stir only enough to dampen the flour. Spoon into muffin pans, filling cups two-thirds full. Bake for 20-25 minutes.
In a large bowl, melt ½ cup butter. Set aside. In another bowl, mix together sugar and cinnamon.
Brush melted butter on the muffins.
Roll buttered muffins in cinnamon sugar.