In need of a little comfort…

The last two weeks or so have been pretty rough. Between getting The Naked Posse ready to go back to school, personal stuff, current events, work stuff and everything in between. Ugh!

Where did the summer go? I finally had to admit that it is rapidly coming to a close and start hoarding school supplies. There have been a few tears shed and few nerves about the impending new school year. And the kids are a bit nervous too.

When I am in the thick of it, which I very often am, I turn to cooking/baking. It offers me comfort in a way that nothing else does.

And so, I offer you these muffins. My mother used to make these for me occassionally back in the day. I found this version of the recipe last week and it was exactly what I needed to soothe my tormented self.

Doughnut Muffins


Batter

1/4 cup unsalted butter, softened

1/4 cup vegetable oil (I used Canola)

1/2 cup granulated sugar

1/3 cup brown sugar, packed firmly

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon ground nutmeg

3/4 teaspoon salt

1 teaspoon vanilla

2 2/3 cups all purpose flour

1 cup milk

 

Topping

4 Tablespoons unsalted butter, melted

1/2 cup super fine sugar (or granulated is fine. I had super fine that I am trying to use up)

1 tsp. ground cinnamon

 

Preheat oven to 425°F. Lightly grease a standard muffin tin.

In a medium mixing bowl, cream butter, oil and sugars until smooth.

Add the eggs, and beat to combine.

Stir in the baking powder, baking soda, nutmg, salt and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is combined.

Scoop the batter evenly into the prepared pan. The cups will be almost full.

Bake the muffins for 15-17 minutes or until they are pale golden brown.

Remove from oven. Remove them from the tins so the bottoms don’t get tough. After a few minutes and you can handle them, dip the muffin tops into the melted butter and roll them in cinnamon and sugar mixture.

Serve warm or cool on a rack. Store them for a day or so at room temperature, but believe me, they won’t last that long. And if you just happen to eat them all in less than 24 hours, that is okay too. I am not here to judge. You do what you need to do.

 

 

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