Tuesday, October 19, 2010
I'll admit it I have a doughnut problem. What can be better than fried dough, slightly sweet with a hint of nutmeg dusted in cinnamon and sugar, parked along side a steaming fresh cup of coffee? Some may say a muffin of some sort or maybe you are in the middle somewhere between the hole and the paper. Regardless of your stance on one thing we can all agree, they are both pretty tasty.
As much as I like doughnuts I would rather let some one else do all the frying I don't like all the cleanup involved and during my last check up the Dr. gave me the long face over my cholesterol. So looking for ways to get it under control and still satisfy my cravings I went in search of a recipe that would solve the problem. That is when I discovered Doughnut Muffins. The resulting recipe is a collimation of ideas from several recipes along with some personal imitative to reduce the calories and the bad fats but retain all the good taste and texture. Enjoy!
Prep time: 10- 12 min Bake time: 15 min Yield: 1 dz
1/4 cup butter flavor vegetable oil
1/2 cup splenda
2 tbl + 2 tsp splenda brown sugar subistute
1 egg + 2 egg whites
1 1/4 tsp nutmeg
1 tsp vanilla
3/4 cup water
2 2/3 cup Universal Baking mix
3 tbl melted unsalted butter
2 tbl sugar + 1 tsp cinnamon combined
Tools: Muffin tin, paper liners, pastry brush
Preheat your oven to 425º F, put the paper liners in the muffin tin and set aside.
In the bowl of your mixer combine, light & dark splenda, eggs, oil and vanilla. beat on med speed for 2 min
Slow the mixer to the slowest speed and add 1/3 of the baking mix and 1/3 of the water mix 1 min then repeat until all of the baking mix and water are in. Beat on med for 3 min.
Brush the top of each muffin with melted butter and dust the tops generously with the cinnamon sugar, or inject with your favorite jam for jelly doughnut muffins.