Hello, hello. Something a little weird happened. I wrote my The Daily News Egypt column for this week focusing on the donut stores in Malaysia. After sending the column off to my editor, I discover that it was also National Donut Day in the States. Weird but irrelevant to us in other parts of the world. Is there an International Donut Day?
Sugar Doughnut Muffins
(Recipe from Baking Bites)
Makes 24 mini-muffins/10 standard muffins
You’ll need
3/4 cup of sugar
1 large egg
1 1/2 cups of all-purpose flour
2 teaspoon of baking power
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/4 cup of vegetable oil
3/4 cup of milk (low fat is fine)
1 teaspoon of vanilla extract
2 tablespoons of butter, melted
1/2 cup of sugar, for rolling
Preheat oven to 180 degrees Celsius. Lightly grease a muffin tin with vegetable oil. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, whisk together the flour, baking powder, salt and nutmeg. Pour the dry mixture into the egg mixture and stir to combine. Pour in the vegetable oil, milk and vanilla extract and mix until combined. Divide batter evenly into 10 muffin cups or 24 mini-muffin cups, filling each about 3/4 full. Bake for 15-18 minutes for standard-sized muffins or 11-13 minutes for mini-muffins, until a tester inserted into the center comes out clean. While muffins are baking, melt the butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Leave to cool before serving.
(Recipe from Baking Bites)
Makes 24 mini-muffins/10 standard muffins
You’ll need
3/4 cup of sugar
1 large egg
1 1/2 cups of all-purpose flour
2 teaspoon of baking power
1/4 teaspoon of salt
1/4 teaspoon of ground nutmeg
1/4 cup of vegetable oil
3/4 cup of milk (low fat is fine)
1 teaspoon of vanilla extract
2 tablespoons of butter, melted
1/2 cup of sugar, for rolling
Preheat oven to 180 degrees Celsius. Lightly grease a muffin tin with vegetable oil. In a large bowl, beat together the sugar and egg until light in color. In a small bowl, whisk together the flour, baking powder, salt and nutmeg. Pour the dry mixture into the egg mixture and stir to combine. Pour in the vegetable oil, milk and vanilla extract and mix until combined. Divide batter evenly into 10 muffin cups or 24 mini-muffin cups, filling each about 3/4 full. Bake for 15-18 minutes for standard-sized muffins or 11-13 minutes for mini-muffins, until a tester inserted into the center comes out clean. While muffins are baking, melt the butter and pour remaining sugar into a small bowl. When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Leave to cool before serving.
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