Recipe of the week | Doughnuts

Doughnut Muffins!

All I can say this week is Delish! Lol!
Seriously, after a rather poor attempt at a beetroot red-velvet cupcake mix last Sunday (need to keep working on the beetroot quantities) and a weird but lovely Hot-Cross Bun cupcake recipe from BBC Good Food. I amalgamated two recipes to make these yummy, light Doughnut muffins!  From BBC Good Food and "Cupcakes and Muffins" by Love Food, here you are!

Makes 12 - 15 muffins

Ingredients
175g Unsalted butter, softened, plus extra for greasing
140g Golden caster sugar
2 Medium eggs, lightly beaten
375g Plain flour
3/4 tablespoon Baking Powder
1/4 teaspoon Bicarbonate of soda
Pinch of salt
1/2 teaspoon Freshly grated nutmeg (I substituted ground Cinnamon)
250ml Milk
Optional - 12 teaspoons Strawberry/ Raspberry jam

Topping
15g Caster sugar
1/4 teaspoon Cinnamon
2 tablespoons Butter, melted

Method
1.   Grease a deep 12-cup muffin pan and preheat the oven to
     180oC/160oC Fan/350oF/Gas Mark 4.  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, bicarbonate of soda, salt and nutmeg (or
     cinnamon, in my case) together. Add half to the creamed mixture with
     half of the milk. Gently fold together before adding the rest of the flour
     and milk.
3.  Spoon the mixture into the prepared muffin tins. If adding jam, fill
     halfway, add a teaspoon of jam to the centre of each, then cover with
     the remaining mixture.
4.  Bake in preheated oven for 15-20 minutes or until the muffins are
     lightly brown and firm to the touch. Remove from the oven and add the
     topping before leaving to cool on the wire rack.
5.  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.

That really is all it takes, folks!

Now for another of my confessions. I don't use a whisk for making my mixes. I do it all by hand with a fork. I may use a whisk in the future for the icing efforts that need a nice whipped and fluffy finish but not for the actual baking for now. I wouldn't say no to a KitchenAid as a gift though! lol!

Have a lovely week, all!