Sorry for being MIA lately, I’ve found myself very busy during the holidays all of a sudden. I had a wonderful time in Michigan, which I still need to post pictures for and I just started my new job as a pastry chef/line chef at a wonderful little place called Mealtime Market. Also I have not started any Christmas shopping and I still have two rounds of gifts to make!
This Saturday I will be doing my event for Foodbuzz where I will be touring with friends on a trip to the Dallas Farmer’s Market where we will discover locally farmed produce as well as meet with farmers and learn how to pick out good quality fruits and vegetables. This will be my first 24,24,24 experience so I am really looking forward to it!
Here is a beautiful portrait of my fiance and family, I am not only fortunate to have a supportive,loving, perfect partner but I have been blessed with his wonderful family as well. They have become my second home away from home and I am so lucky to have them in my life. I love my Wells!
When I saw these delectable little treats from Ju, who has a delightful blog at The Little Teochew, I couldn’t help but jump in and make these for myself. I mean the name alone made my mouth water, Sugar Donut Muffins. Speaking of donuts, one of my very best friends Tam adores donuts. It’s one of her favorite foods so I would like to dedicate this post to her! 🙂
I really enjoyed these a lot, sometimes I feel like muffins/cupcakes are too heavy and granted they may be delicious going down, afterwards I always feel guilty and end up hating myself as a result. Well fear no longer folks, these muffins are delicious and quite “light” in my opinion. It’s a simple moist yellow cake and you dust it with a little bit of sugar at the very end. The texture and flavor is very consistent to that of a cake donut. It goes great with coffee and I even put some in the freezer so I can warm them up in the mornings — what better way to start the day than with a delightful treat?
Ingredients for Sugar Donut Muffins:
Makes 1 dozen muffins
(from Baking Bites)
– 3/4 cup sugar
– 1 large egg
– 1 1/2 cups all purpose flour
– 2 tsp baking power
– 1/4 tsp salt
– 1/4 tsp ground nutmeg (I didn’t have this, unfortunately)
– 1/4 cup vegetable oil
– 3/4 cup milk (low fat is fine)
– 1 tsp vanilla extract
1. Preheat oven to 350F (about 175 degree celsius). Lightly grease a muffin tin with cooking spray or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and nutmeg.
4. Pour into egg mixture and stir to combine.
5. Pour in vegetable oil, milk and vanilla extract.
6. Divide batter evenly into 10 muffin cups, filling each about 3/4 full. Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
7. While muffins are baking, melt butter and pour remaining sugar into a small bowl.
8. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Nom nom nom — hope you guys enjoy this one! Many thanks again to Ju who shared this wonderful recipe and props to Nicole from Baking Bites who originally posted the recipe. Stay tuned for my 24,24,24 — discovering Dallas’ Farmer’s Market and MORE homemade holiday presents 🙂