This past Sunday, I boarded my ark and floated over to Yvette of Muy Bueno's house for a small blogger get together. It had been far too long since we had one of our blogger brunches and I am so glad that Yvette decided to host us all.
Due to the rainy weather, our numbers were small but we still had some unbelievable food as usual. As you can imagine this gives us all a chance to kind of show off any new recipes that we have come across since we last got together.
In addition to a delicious zucchini and green chile frittata and a big plate of candied bacon by Heather of Rocky Mountain Cooking, we also had some warm brie and fig jam, courtesy of Yvette. Lea Ann of Cooking on the Ranch brought a beautiful home smoked salmon fillet with horseradish mayo. Holly of A Baker's House kept a level head and furnished a beautiful fresh fruit tray (my arteries thank you Holly). In addition to all of this great food, Godiva sent Yvette a selection of their chocolates for us to sample. They were all delicious of course, but they have a Aztec inspired chocolate truffle that was my favorite.
For my contribution to our brunch, I brought a basket of cake doughnut muffins. I usually make these because they are so simple, always underestimating how delicious they are. These innocent looking little muffins are light and fluffy bites of subtly sweet bakery goodness that you can easily make in your own kitchen.
Usually I just make them in a regular old non-stick muffin tin that has been sprayed with non-stick cooking spray. Since I stumbled upon a clearance Wilton doughnut hole pan at Jo Ann Fabrics the other day, this gave me the perfect excuse to prove Mr. Naysayer wrong and actually find a use for it. This recipe makes enough batter for 12 muffins or to fill this 20 doughnut hole pan three times, so this gave me plenty to take to our event and have enough left over for Mr. Naysayer to almost make himself sick on during the Bronco's game. In his defense, you can't eat just one.
So if you are in need of a quick little stunner to make for a back to school coffee morning or need an excuse to use that crazy pan you just bought on clearance, here ya go!
1/4 cup (1/2 stick) butter, softened to room temperature
1/4 cup vegetable oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, room temperature
1 - 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 to 1 teaspoon nutmeg
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 teaspoon vanilla extract
2 - 2/3 cups all purpose flour
1 cup milk
3 tablespoons butter, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees.
Spray a twelve cup non-stick muffin tin, or in my case a 20 cup doughnut hole pan, with non-stick cooking spray; set aside.
In a large bowl, cream together the butter, oil, granulated and brown sugars until they are completely combined. Add the eggs and beat well. Stir in the baking powder, baking soda, nutmeg, salt and vanilla.
Add the flour 1/4 at a time, alternating with the milk, beginning and ending with the flour.
Pour even amounts of batter into the prepared pan. Place in the preheated oven. Bake muffins for approximately 15 minutes or until a toothpick inserted in the center comes out clean. My little doughnut holes (about the size of mini muffins) took right at 6 minutes to cook.
For the topping, combine sugar and cinnamon together in a small bowl; set aside.
While muffins are still warm, brush the tops with melted butter. Roll muffins in the cinnamon sugar and set aside. Serve while warm or at room temperature.
Makes 12 regular size muffins or 60 doughnut holes.