Duffins (Doughnut Muffins)

-

Duffins (Doughnut Muffins)




From The Culinary Couple | Source Chef Maureen Joyce

 Makes 12 duffins.

 Ingredients
•3/4 cup sugar
•1 large egg
•1 1/2 cups all-purpose flour
•2 tsp baking powder
•1/2 tsp salt
•1/4 cup canola oil
•1 cup milk
•1 tsp vanilla extract
•1 tsp almond extract

 Topping
•melted butter
•equal parts cinnamon and sugar

 Directions
1.Preheat oven to 350°F. Lightly grease a 12-muffin tin.
2.In a large bowl, beat together sugar and egg until light and fluffy. Add oil, milk, vanilla, and almond extracts. Mix to combine.
3.In a separate small bowl, sift together flour, baking powder, and salt. Pour into the egg mixture and stir well.
4.Divide batter evenly among 12 cups, filling each about half full.
5.Bake for 15 minutes, until toothpick comes out clean.
6.While muffins are baking, melt butter in a small bowl. Combine cinnamon and sugar in another small bowl.
7.When the muffins are done, roll them in melted butter, then in cinnamon and sugar, coating all parts of the duffin.

Comments

Post a Comment

Popular posts from this blog

Butter Chaklis

-
Image
  Butter Chaklis These are yummy, flakey, crunchy.....melt in your mouth bites of deliciousness 1 cup rice flour 1/2 cup besan flour 2 tablespoons sesame seeds 3 tablespoons butter A big generous pinch of asafoetida Water to bind the dough Oil to deep fry Mix the dry ingredients nicely. Add butter and mix the dough to a breadcrumb texture. Add water a tablespoon at a time and make a soft but non sticky dough....keep wetting your fingers and knead the dough for 5 minutes Heat oil in a deep kadai on a high flame. Then grease your Chakli mould and put the dough in. When the oil is hot, reduce the flame to low and squeeze the chaklis directly into the hot oil....fry on medium low flame till the chaklis are a light brown colour. Remove from the oil and put in a strainer to remove excess oil and then move to paper towels for all excess oil to be absorbed. Enjoy with tea, beer, whiskey or just on its own....the possibilities are endless You can change the flavour by adding cracked pepper,...
Read more

Shahi Kheema

-
Image
  Shahi Kheema   Heat 3 tablespoon oil. Add whole spices - 2 bay leaves, 1 inch piece cinnamon stick, three each of cardamom and clove, 1 star anise, a few pepper corns and 6-8 small garlic cloves. Fry until the garlic gets light brown. Add a large finely chopped onion and a heaped teaspoon of ginger garlic paste. Fry till the mixture starts turning golden. Add a quarter teaspoon turmeric powder, one heaped teaspoon red chilli powder, a tablespoon of cumin-coriander mixed powder. A heaped teaspoon of shahi biryani powder (I have used Everest brand). Mix nicely. Add a little water and fry the masala until the oil comes up. Now add half kg minced meat. Fry a minute on high heat. Now add the puree of two tomatoes, half cup of fresh cream, a cup of methi leaves (optional) and a tablespoon of vinegar. Cook for 7-10 minutes on low heat. Now add a few fresh sliced green/red chillies. Cook another 2 minutes.  Served with toasted pav smeared with butter and syrka pyaz. For the syr...
Read more

Bottlegourd and kasuri methi curry

-
Image
  Bottlegourd and kasuri methi curry . A simple quick curry. Fresh methi leaves can also be used. Leave out the water if you want a thick curry to be had with roti or paratha. In a pan heat two tablespoon mustard oil. Let it smoke. Then switch off the stove and cool it. Now heat the oil again and add a bay leaf. Add a finely chopped onion and a teaspoon of ginger garlic paste. Saute till the onion is transparent. Add half teaspoon each of turmeric, chilli, cumin, coriander powder and a quarter teaspoon of garam masala. Fry this masala for two minutes, adding a bit of water. Add about 250 gm bottle gourd pieces. Now add half cup coconut milk, a handful of kasuri methi (dried fenugreek leaves) one sliced tomato, a few slit green chillies and salt to taste. Add half a cup of water. Cover and cook until the bottle gourd is done.
Read more