Thanks to Bake Along event i have the chance to bake this to join the event :D
Thanks to Lena for her converted version recipe. I am very confused when using cups and spoons..:p but hers is in grams and milis..:D
This doughnut muffin is quite nice to eat. It has a crunch crust, soft and cakey inside when it is hot from the oven. After cool, coat it with cinnamon sugar. It is not overly sweet as the doughnut itself is not sweet. My youngest love it very much..he is always my dear supporter..^_^ ..
Bake Along event is a group of bakers who make the same recipes to share and to have fun together :D If you are interested to join please get the details here.
Recipe ( from the book, Back in the Day Bakery )
makes 24 mini muffins (i make 22 mini muffins)
Ingredients:187 gm all purpose flour (i used cake flour)
1/8 tsp baking soda
1 1/4 tsp baking powder
¼ teaspoons Ground Nutmeg (i did not add)
¼ teaspoons Ground Cardamom Or Ground Cinnamon (i did not add)
1/4 tsp fine sea salt
1 tbsp buttermilk ( i used 1 tbsp full cream milk + 1 tsp lemon juice )
110 ml whole milk/full cream milk
56 gm unsalted butter, softened
60 gm sugar
1 large egg
For doughnut coating
56 gm unsalted butter, melted
1/2 cup sugar mixed with 1/2 tbsp ground cinnamon
- Position a rack in the lower third of the oven and preheat oven to 177C. (i set mine to 180C and bake for 23 minutes) Grease and flour the muffin pans
- Sift together the flour, baking soda, baking powder, salt . In a medium bowl, combine the milk and the buttermilk or yogurt.
- In a large mixing bowl, cream the butter for 2-3 mins using a handheld mixer on medium speed. Reduce to low and gradually add in the sugar. Continue to mix until mixture lighten in colour. Add the egg, beating until just combined. Add the dry ingredients in 3 batches, flour, milk and flour mixing just until smooth , do not overmix.
- Scoop the batter into the prepared muffin tray, filling approx 2/3 . Bake for 20-25 minutes, until the tops are firm and lightly golden. While the muffins are baking, prepare the melted butter in one bowl and the cinnamon sugar in another bowl. Let the doughnut cool completely on a wire rack, dunk them in the melted butter, then coat them with cinnamon sugar.
** a little tips: I add sugar and cinnamon into a small plastic container, shake them to combine well. Add in a dunk doughnut muffin into plastic container and shake well to let the sugar cinnamon coat well on the doughnut muffins. Coat 1-2 doughnuts at a time to have nice and neat coating.