Doughnut Muffins

Muffins that taste like doughnuts....mmmm. I made these little guys for a church fellowship and had a request that I post the recipe on my blog. So, here it is, Gwen. ;) I hope you all enjoy! This recipe is found on Fine Cooking and Kathleen Stewart says, "They may look like muffins, but a dunk in melted butter and a roll in cinnamon-sugar makes these luscious morsels taste more like donuts, without the hassle of deep-frying. We sell out of these muffins every morning at my Downtown Bakery and Creamery."

I used my mini muffin pan to make them because they are so filling and caloric. ;) They're just the right size if you use a mini pan.

For the muffins:

12oz. (24 Tbs.) unsalted butter, warmed to room temperature
1-3/4 cups sugar
4 large eggs
1 lb. 11 oz. (6 cups) all-purpose flour
1 Tbs. plus 2 tsp. baking powder
1/2 tsp. baking soda
1-3/4 tsp. salt
1 tsp. ground nutmeg
1-2/3 cups milk
1/4 cup buttermilk

For dipping:

8 oz. (16 Tbs.) unsalted butter; more as needed
2 cups sugar
2 Tbs. ground cinnamon

To make the muffins:

Put a rack in the middle of the oven and heat the oven to 350 degrees. In a stand mixer or a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt, and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't over mix. Grease and flour a standard-size muffin tin. (I used a mini muffin pan) Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. (A #16 ice-cream scoop gives you the perfect amount.) Bake the muffins until firm to the touch 30-35 mins) (25-30 if using a mini muffin pan)

To finish:

Melt the butter for the dipping mixture. Combine the sugar and cinnamon. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Old-Time Popcorn Balls

Are you looking for Christmas snack ideas, neighbor gifts, party foods or just a yummy recipe? These popcorn balls were super quick and easy to make. 

 Ingredients

2 quarts popped popcorn

1/2 cup molasses

1/2 cup sugar

1/3 cup water

1 tablespoon white vinegar

1 tablespoon butter

1/4 teaspoon baking soda

Directions 

Place popcorn in a large bowl and set aside. In a large heavy saucepan, combine the molasses, sugar, water, vinegar and butter. Cook, without stirring, over medium heat until the mixture reaches 235 degrees on a candy thermometer (soft-ball stage). Add baking soda and stir well. 

Remove from heat and immediately pour over popcorn, stirring gently with a wooden spoon until well coated. When cool enough to handle, quickly shape into 3-in. balls, dipping hands in cool water to prevent the syrup from sticking. Yield: 6-8 servings
Don't forget to wrap them up with some festive ribbon. ;)

Linking up with: 

Comfort food

My daughter loves this cold snowy weather

So, this last week here in Loveland, CO its pretty much stayed in the 20's and 30's and dipped into the teens at night. I think Tuesday night it got down to -4. Ouch. So, needless to say I've been busy searching for warm supper ideas on Pinterest. Here are some of my favorite recipes I've tried in the last week. Definitely repeating each of these.

White Bean Soup with Bacon

Slow cooker Mac and Cheese

Potato and corn chowder