Bake Along #47 Cinnamon Sugar Doughnut Muffins

Once you pop, you can't stop
It happened, and it scared me I had to pretend not to see some of these little addictive treats
So yummy, a challenge for weight watchers :P

I made the batter without any cinnamon, cardamom or nutmeg - for the sake of my kids
I added vanilla extract instead
I used mini muffin pan and mini donut pan, I got 12 each
Those little muffins, I added chocolate rice in the batter, and coated with caster sugar - to attract my kids' attention LOL
The mini donuts were coated with cinnamon sugar
For me, I prefer the latter, of course :)

 

 

The chocolate rice in the little muffins..

 

 

 

Recipe is from the book "The Back In The Day Bakery Cookbook" by Cheryl and Griffith Day which I saw from Rumbling Tummy

 

What you need: (my version - I made half recipe)

 

187g plain flour

1/8 tsp baking soda

1 1/4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

110g fresh milk

1 tbsp plain low fat yoghurt

60g unsalted butter, room temperature

60g fine sugar

1 large egg (60g without shell)

 

For the coating:

100g unsalted butter, melted

1/2 cup sugar mixed with 2 tbsp. ground cinnamon

 

Method:

1. Preheat oven to 180degC. Grease mini donut pan and line mini muffin pan with mini muffin case
2. Sift together flour, baking soda, baking powder, salt. In another bowl, combine fresh milk and yoghurt
3. In a bowl, cream butter for 3 minutes over medium speed
4. Lower speed and add in sugar gradually. Continue to mix til lightens in color
5. Add in egg, beating til just combined
6. Add in the flour mixture in thirds, alternating with the milk mixture, mixing just until smooth, do not overmix
7. Scoop batter into the pans, fill them about 2/3 full
8. For the mini muffins, in each cup I scooped half batter, sprinkle chocolate rice on them, and covered with the other half batter
9. Bake for 20 minutes, til the tops are firm to the touch and lightly golden
10. While the muffins are in the oven, prepare a bowl of melted butter and another bowl of cinnamon sugar (I had one more bowl for caster sugar)
11. Let the doughnuts cool completely on a wire rack. Dunk them in melted butter then coat them with cinnamon sugar. Do the same for mini muffins, coat them with caster sugar
12. Store in airtight containers for up to 2 days

 

 

This post is for Bake Along, a baking event organised by  Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids