On Jul 6, 9:55*pm, John Kuthe > wrote:
> On Jul 6, 9:38*pm, JeanineAlyse > wrote:
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> > 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.
>
> If it's not fried, it's not as donut.
>
> Almost 10 years of experience making donuts talking here!
>
> John Kuthe...- Hide quoted text -
>
> - Show quoted text -

I thought cake doughnuts were real doughnuts. Not fried, but baked.

N.