On Jul 6, 10:38*pm, JeanineAlyse > wrote:
> You betcha! *I made a double batch of the following King Arthur Flour
> recipe over the weekend, and just as their "say" goes, as well as what
> on-site commentors said, these muffins bake to an excellent replica of
> deep fried cake doughnuts. *I used quite a lot of Penzeys' extra fancy
> Vietnamese Cinnamon to make my own topping, and a minimum of 1+1/4
> tsp. fresh ground nutmeg in the batter.
>
> With my picky-eater next door neighbor boy in mind, I made these as
> soon as I read the recipe. *I doubled the batch to take several into
> work today for my Marines, and right away each "tester" commented
> along the line of, "Wow! *These are just like doughnuts!" *Enjoy if
> you care to, Picky
>
> Doughnut Muffins *- *Yield: 12 muffins - July 2010, KAF
>
> Batter: *1/4 cup butter * * * * 1/4 cup vegetable oil
> 1/2 cup granulated sugar * * * *1/3 cup brown sugar
> 2 large eggs * * * * * *1+1/2 tsp. baking powder
> 1/4 tsp. baking soda * * * * * *1 to 1-1/4 tsp. ground nutmeg
> 3/4 tsp. salt * * * * * * * * * 1 tsp. vanilla extract
> 2+2/3 cups ap-flour * * * * * * 1 cup milk
> Topping: *3 Tbsp. each, melted butter and Cinnamon-Sugar Plus or
> cinnamon sugar
>
> Preheat oven to 425°F. *Lightly grease a standard muffin tin.
> Cream together the butter, vegetable oil, and sugars till smooth.
> Add the eggs, beating to combine. *Stir in the baking powder,
> baking soda, nutmeg, salt, and vanilla.
>
> Stir the flour into the butter mixture alternately with the milk,
> beginning and ending with the flour and making sure everything is
> thoroughly combined.
>
> *Spoon the batter evenly into the prepared pan, filling the cups
> nearly full. *Bake the muffins for 15 to 17 minutes, or until they're
> a pale golden brown and a cake tester inserted into the middle of one
> of the center muffins comes out clean.
>
> Remove them from the oven, and let them cool for a couple of minutes,
> or until you can handle them. *While they're cooling, micro-melt the
> butter for the topping.
>
> Use a pastry brush to paint the top of each muffin with the butter,
> then sprinkle with the cinnamon-sugar. *(I baked them paperless,
> tipped each one out of the tin to sprinkle the topping over well, then
> placed each one into a foil cupcake paper to store.) *Or simply dip
> the tops of muffins into the melted butter, then roll in the cinnamon-
> sugar. *Serve warm, or cool on a rack and wrap airtight. *Store for a
> day or so at room temperature.

IIRC, don't the Danish do abveskivers (sp) by baking in a special pan?

Kris