7 Kinds of Mind

Woops. I got so caught up in Whitney/BAFTAs/Grammys that I completely forgot about my amazing recipe find. What a hectic Sunday!

Anyways, on to the sweet stuff…I used American measurements because I got the recipe from an American blogger (http://www.brighteyedbaker.com), but there are plenty of conversion tables that are only one Google search away. While they were baking, all of the muffins seemed to explode in the same direction and form quite a humourous shape, but they still tasted great so that’s all that matters.

Phallic, yet tasty

Ingredients

2 cups plain flour

1 tablespoon baking powder

½ teaspoon bicarbonate of soda

½ teaspoon salt

2 teaspoons cinnamon (I used a bit more for extra flavour)

1/2 teaspoon grated nutmeg (Be careful not to use too much, this is what adds the doughnut taste but you don’t want to go overboard)

2 eggs

1 cup buttermilk

2/3 cup light brown sugar

4 tablespoons oil (I used olive oil)

1 teaspoon vanilla (I always use more vanilla then the recipe advises, you can never really have too much)

Topping:

4 tablespoons butter, melted

1/4 cup sugar

1 teaspoon cinnamon

Oven Temperature: 200*C

1. Prep a muffin tin with cooking spray (I wanted to cover the entire thing in cinnamon sugar, if you just want to use it as a topping then use muffin cups)

2. In a large bowl, whisk together the dry ingredients: flour, baking powder, bicarb, salt, cinnamon, and nutmeg.

3. In a separate bowl, beat the eggs, sugar, oil and vanilla for about a minute. Add the dry ingredients to wet and mix until just combined.

4. Pour the batter into the muffin tin. Don’t be afraid to fill more than 2/3 full if needed. Bake in the preheated oven for 12-15 minutes, checking with a skewer at the end to make sure the muffins are done. Meanwhile, melt the butter in a bowl and combine the cinnamon and sugar in a separate, shallow bowl. The size/shape of your bowl depends on whether you want to dip the entire muffin into the mixture or just the top.

5. As soon as the muffins are done baking, dip one-by-one in melted butter and roll in cinnamon sugar. Make sure not to drench them in too much butter/that you have an equal butter to sugar ratio, otherwise the muffins will go soggy. Place on a wire rack to cool.

6. Gobble.

Wait until the muffins are completely cooled before storing them, I made the mistake of putting them in a tub too soon (the dogs were looking a bit devious) and they were soggy by the morning. Next time I’m just going to leave them uncovered permanently, a stale doughnut is better than a wet doughnut.