Cinnamon Doughnut Puffs

 A number of years ago my friend Carol sent me some recipe cards which she had gotten from a Blog Her Convention.  The recipe cards came from Land O Lakes, a brand I had loved when I lived back in Canada. 

We did not have it in Canada, but whenever I would go shopping in the US, I would pick up Land O Lakes products.  I loved the packaging and products, which just goes to show you the power of marketing.

 

 One of the recipes in the recipe cards was for these Cinnamon Doughnut Puffs.  Delicious buttery muffins, rolled in melted butter and cinnamon sugar after baking. 

The flavour of them is very similar to the favour of a cake doughnut. Cake Doughnuts are my favourite kind of doughnuts!

  

My Great Aunt Orabel used to make her own doughnuts. She and Uncle Robie lived in a big white farmhouse on the South Mountain back home. 

Aunt Orabel was known for her cooking prowess. I can still remember watching her making doughnuts on her woodstove in the kitchen of her farmhouse.  The smell, the taste, heaven.

 She was making doughnuts right up into her old age. Mom said however that she would always burn her fingertips in the fat because she had lost the feeling in them by that time.  

The last time we saw her she was suffering from Dementia.  By that stage she was seeing things that were not there and did not know who most people were.  My sister and I spent most of that visit in the field by the house feeding the old white horse that was kept there carrots and apples.

 My sister was horse crazy. She used to say she was going to marry one when she grew up.  She came close. Her first husband was a jack you know what, LOL  Sorry, I could not resist and truth be told she would agree with me! 

Anyways, Doughnut Muffins.  I adore Doughnut Muffins.  You get all of the wonderful flavour of a cake doughnut without any of the faff of frying! 

My mother used to buy a bag of them every now and then for us as a real treat. She would warm them up in the oven in a paper bag. Nothing on earth tasted better than those doughnuts.  She would give them to us as a dessert with a scoop of vanilla ice cream on the side. Heaven.

 These have a beautiful texture.  I love the flavour of the nutmeg in them. I suppose that is also what I love about cake doughnuts!  I adore nutmeg!

I have also added some vanilla.  Mostly because I am trying to use it up before I move, but also because I like vanilla and it goes really well with nutmeg.

If I had to choose between a cake doughnut and a yeast doughnut, I will choose a cake doughnut every time. There is something about their texture that I love more than anything in the world. 

When you are making these, do not overmix the batter.  Its okay to have a lumpy batter when it comes to muffins. In fact it is most desirable. Overmixing will result in a tough muffin and they won't raise as high!

I think of all the cake type doughnuts, sour cream are my favourite kind, followed closely by sour cream chocolate (doughnuts!). I can't wait to go to Tim Hortons and enjoy a couple of Tim Bits!

That's what they call the doughnut holes back home. Tim Bits. Nothing of the dougnut is wasted and you can buy the Tim Bits by the box, small, medium and large.  And, if you take your kids there after socker practice, they will give them a free Tim Bit, which to a child is a very big deal!

One thing which was quite different about this muffin recipe is that it recommends serving them, warm, split and spread with butter. I had never thought of doing that before.

I have to say, excellent suggestion!  Excellent indeed!  These would be great for breakfast, coffee break, tea time, whenever.  

 

The glutton in me would also like to tell you that they are awfully good eaten cold, whilst sitting at the computer typing early in the morning, enjoyed with a glass of milk.

 

Cinnamon Doughnut Puffs

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Yield: 12

Author: Marie Rayner

prep time: 10 Mincook time: 20 Mininactive time: 5 Mintotal time: 35 Min

A breakfast treat with the texture and flavour of cake doughnuts, but much easier to make! They are delicious! Why not enjoy them warm, split and spread with butter!

Ingredients

For the muffins:

• 1/2 cup (120ml) milk
• 1/3 cup (80g) butter, melted
• 1 large free range egg, beaten
• 1 tsp vanilla
• 1 2/3 cup (225g) all purpose (plain) flour
• 3/4 cup (150g) sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground nutmeg

Cinnamon Sugar Coating:

• 1/3 cup (80g) butter, melted
• 1/2 cup (100g) granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 12 cup muffin tin really well with butter or spray with cooking spray.  Set aside.
2. Combine the milk, egg, vanilla, and melted butter in a measuring cup.
3. Whisk the flour, sugar, baking powder, salt and nutmeg together in a bowl.  Make a well in the centre and add the wet ingredients all at once. Stir together just to combine.  Divide between the greased muffin cups.
4. Bake in the preheated oven for 15 to 20 minutes.  They should be well risen and a toothpick inserted in the centre should come out clean. Tip out of the pan onto a wire rack and allow to cool for several minutes.
5. Put the melted butter in one bowl and mix the sugar and cinnamon together in another bowl. Roll the warm muffins in the butter and then roll them in the cinnamon sugar to coat.
6. Serve warm, split and spread with butter.  Delicious!

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There are a great many versions of this delicious muffin out there. This one is excellent and makes for the perfect weekend breakfast with your morning cuppa! 

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