Sweet (Some)day

How cute is this? A wee little hand snagging a treat while my back is turned photographing ingredients.

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Monday was not a day baking was going to happen. Until about 11 Sunday night I assumed I’d be unable to make it into Design Cloud.

And so, when 9 am rolled around and  I rolled into work, I was baked goodsless, a way I hate to be. I promised to make amends today.

We meet on Wednesdays in the morning to survey the creative freedom landscape and I thought having something to tempt the masses might be nice. There is usually a decent crowd just processing their coffee so I thought something breakfast-y would be a good match.

I started where I often start, at 101 Cookbooks. I came upon this recipe for donut muffins and stopped. Donut muffins? YES. The critical element in the baking is nutmeg, the critical element to replicate donut goodness is the cinnamon sugar coating.

But, well, there wasn’t really a recipe. There was talk of one and description of mixing things but not 1/2 cup of this and 1 tsp of that.

Google brought up this, which mentioned nutmeg, so off I went. Allrecipes.com usually has a large review pool and I found this.

The recipe is here. I use unsalted butter. And I stress about what percentage of milk to use. We have whole for the kid. Skim for my coffee/Brett’s cereal obsession. Both seem extreme. My solution was to splash both into a measuring cup at the same time till I got 1/2 a cup. Real professional.

Here’s a before & after the cinnamon sugar coating.
Both were tasty. But that coating was an extra dash of awesome.
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  • 1/2 cup white sugar
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 cup all-purpose flour

And for the top:

  • 1/4 cup margarine, melted (again, mama uses unsalted butter)
  • 1/2 cup white sugar
  • 1 tsp ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.



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