Happy Easter, and Happy Spring to all my blogging friends! However you celebrate this day, I hope that it is a very good and enjoyable day for you and your family.
Today I would like to share a recipe with you. My friend and Norwex representative, Jennifer, actually created this recipe. Now I can follow a recipe, but creating one is a whole new ballgame. Thanks to Jennifer for sharing this recipe for “Glazed Donut Muffins.”
Now, let’s hop to it!
Glazed Donut Muffins
- 1/4 cup butter (softened)
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 1/3 cup brown sugar
- 2 eggs
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmet
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 teaspoon vanilla
- 2 2/3 cup flour
- 1 cup milk
- For glaze:
- 1 1/2 cup powdered sugar
- 3 Tablespoons milk
- 1/2 teaspoon vanilla
- Preheat oven to 425 degrees F.
- Beat butter, oil and sugars. Add eggs one at a time.
- Add baking powder, baking soda, nutmeg, salt, cinnamon, and vanilla until just combined.
- Stir in flour, alternating with milk, beginning and ending with the flour until just combined.
- Fill cups and smooth tops. Bake until tops are pale gold and springy to the touch (15 to 17 minutes.)
- Cool 10 minutes before glazing. Combine all ingredients to make glaze.
- When muffins are slightly cooled, dip muffin crown into glaze and allow to harden. Then dip again.
I made these Glazed Donut Muffins on Easter weekend as we had Danny and Jenn staying with us for a couple of days. I like to make something like this when we have company; that way, I don’t eat too many. These donut muffins were delicious, and I would happily make them again.
The “Glazed Donut” does taste more like a “glazed cake donut” to me. It is sweet but not too sweet. I also think you creative types could come up with variations on the glaze, such as a cream cheese topping or maybe a lemon glaze.
As Jennifer would say, “Bon Appetite!”