Monday, March 3, 2014

Doughnut Muffins

Adapted from Taste of Home

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cinnamon
3/4 cup sugar
1/3 cup canola oil
3/4 cup milk
1 egg
1 teaspoon vanilla
Filling:
Jam (I used Bumbleberry)
Topping:
2 tablespoons butter, melted
3 tablespoons sugar*

1. Preheat oven to 350°F and place 9 muffin liners into muffin pan. In a large bowl mix together the flour, baking powder, salt, nutmeg, cinnamon, and sugar. Set aside.
2. In a small bowl whisk together the canola oil, milk, egg, and vanilla. Add to dry ingredients and stir until just combined. Using a scoop fill muffin cups half way and place 1 teaspoon of jam in the center.
3. Use remaining batter and divide among muffin cups to cover the jam. Bake muffins for 25 minutes or until golden brown on top and toothpick comes out clean. Let muffins cool for a couple minutes in the pan.
4. While muffins are warm, dip tops in the melted butter and then into the sugar. These muffins are best served warm. Enjoy!

Makes 9 large muffins. *Try vanilla sugar or cinnamon sugar!




Sunday, March 2, 2014

Baked Chocolate Doughnuts (Vegan)

Adapted from The Sweet Life Online

3/4 cup flour
1/3 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened apple sauce
1/4 cup + 2 tablespoons coconut milk
3 tablespoon canola oil
1/2 teaspoon vanilla
Chocolate Glaze:
1/4 cup vegan butter (I used Earth Balance)
2 tablespoons coconut milk
1 teaspoon vanilla
1/2 tablespoon light corn syrup
2 ounces dark chocolate
1 cup icing sugar
Toppings:
Oreo Cookies, chopped

1. Preheat oven to 350°F and grease a 6 cavity doughnut pan. In a bowl whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl mix together apple sauce, coconut milk, canola oil, and vanilla. Add wet ingredients to dry ingredients and stir just until combined. Pipe batter into doughnut cavities, filling to the top.
3. Bake doughnuts for 12-15 minutes or until toothpick comes out clean. Cool in the pan for a few minutes before placing doughnuts on a wire rack to cool completely.
4. For the chocolate glaze, in saucepan over medium heat mix together the vegan butter, coconut milk, vanilla, and corn syrup, until mixture starts to simmer.
5. Stir in chocolate until melted and remove from heat. Stir in the icing sugar until smooth. Glaze your doughnuts and place onto a wire rack.
6. Top doughnuts with desired toppings like crushed Oreo cookie crumbs and let glaze set, about 15 minutes. Serve & enjoy!

Makes 6 large doughnuts.