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Today a doughnut sounded good. being 16 weeks pregnant, only gained 2 pounds so far, I thought I might take the liberty to go find one. Mads was surprise…lounging and I just couldn’t bring myself to load her in the car to go find a fresh doughnut at 1 in the afternoon. Even more so I was not going to heat up oil and make my own, I mean come on, I have my limits. So I did the next best thing, Found a recipe for something similar and to my surprise found a recipe from Glazed Doughnut Muffins. So I baked them up and am enjoying my first one with some coffee right now and I have to say… not bad. 20 minutes, a bowl and basic ingredients and voila…happy mama.

  • ¼ cup butter
  • ¼ cup vegetable oil
  • ¾ cup sugar
  • ⅓ cup brown sugar
  • 2 large eggs
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground nutmeg
  • 2 tsp. cinnamon
  • ¾ tsp. salt
  • 1 tsp. vanilla extract
  • 2⅔ cup flour
  • 1 cup Skim milk
  • Glaze:
  • 3 tbsp. melted butter
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. hot water
  1. Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
  2. In the bowl of a mixer combine butter, oil and sugars until smooth. Add in eggs and beat until fluffy about 2-3 minutes. Next add in baking powder, baking soda, nutmeg, cinnamon, salt, vanilla, milk and flour. Mix well.
  3. With a muffin scoop or ¼ cup measuring cup, scoop batter into muffin tin. Place muffin pan in oven and let bake for 15-17 until golden. Allow muffins to cool in tin for 5 minutes, then take out of pan and let cool for an additional 5 minutes.
  4. Prepare glaze by combining all the ingredients. Mixing until smooth. After the muffins have cooled for the 10 minutes, dip top of the muffins into the glaze. Let first layer of glaze dry and then dip in glaze a second time. Allow glaze to dry and serve.Image