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.

On Jul 6, 9:38*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.

If it's not fried, it's not as donut.

Almost 10 years of experience making donuts talking here!

John Kuthe...

On Jul 6, 7:55*pm, John Kuthe > wrote:
> On Jul 6, 9:38*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. *

> If it's not fried, it's not as donut.
> Almost 10 years of experience making donuts talking here!
Fine. I did not call them merely doughnuts, nor is the recipe named
that. You can call them dough-nut muffins then.
....Picky

Picky wrote:

> 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

GET THEE BEHIND ME, SATAN!

Boy, those would sure be hard to resist. Thanks for the recipe, I've saved
it in case I ever need to bring that kind of thing in for other people to
eat. :-)

Bob

On 7/6/2010 9:38 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
>

Thanks for the recipe, I may make these for the garbage men Friday. We
usually give them beverages but we did not buy any at the store yesterday.

Becca

On Jul 7, 1:22*pm, "Bob Terwilliger" >
wrote:
> Picky wrote:
> > 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
>
> GET THEE BEHIND ME, SATAN!
>
> Boy, those would sure be hard to resist. Thanks for the recipe, I've saved
> it in case I ever need to bring that kind of thing in for other people to
> eat. :-)
>
> Bob

Bob I can attest to the quality of Jeanine's recipe. My wife baked a
batch of these things earlier on this evening (Bangkok eastern summer
time) and I can basically sum up the taste in 1 word - simply
stunning!

Kind Regards,
Brian Anasta

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

On Wed, 7 Jul 2010 09:18:14 -0700 (PDT), Kris >
wrote:


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

Even the non-Danish do.

I made aebelskivers over the weekend. The fruit filling was made by
combining blackberries, peaches and sugar with a bit of water and a
sprinkle of cornstarch. I used the cooked fruit for the aebelskivers,
then reduced the syrup to pour over them on the plates.

Oh, boy, they were good, BUT they are a lot of work in that one is
dealing with batter, fruit, more batter, then turning the little
beauties.

I think it is better and so very much easier to make a Dutch Baby.
Mix, pour into a heated pan, then 20 minutes later remove a
spectacularly poofed dish from the oven. Serve with cooked fruit,
syrup or lemon juice and powdered sugar. Just as tasty.

But I have to use that aebelskiver pan a few times a year to justify
its existence.

Boron

On Jul 7, 12:49*pm, Boron Elgar > wrote:
> On Wed, 7 Jul 2010 09:18:14 -0700 (PDT), Kris >
> wrote:
>
> >IIRC, don't the Danish do abveskivers (sp) by baking in a special pan?
>
> >Kris
>
> Even the non-Danish do.
>
> I made aebelskivers over the weekend. The fruit filling was made by
> combining blackberries, peaches and sugar with a bit of water and a
> sprinkle of cornstarch. I used the cooked fruit for the aebelskivers,
> then reduced the syrup to pour over them on the plates.
>
> Oh, boy, they were good, BUT they are a lot of work in that one is
> dealing with batter, fruit, more batter, then turning the little
> beauties.
>
> I think it is better and so very much easier to make a Dutch Baby.
> Mix, pour into a heated pan, then 20 minutes later remove a
> spectacularly poofed dish from the oven. Serve with cooked fruit,
> syrup or lemon juice and powdered sugar. Just as tasty.
>
> But I have to use that aebelskiver pan a few times a year to justify
> its existence.
>
> Boron

Sounds great! I've always been intriuged by those pans.

Dutch Babies are awesome and much less fuss, I agree. I like to have
them simply with butter, some squeezes of lemon and some powdered
sugar - much easier than making a filling!

Kris

On Jul 6, 9:55*pm, John Kuthe > wrote:
> On Jul 6, 9:38*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.
>
> 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.

On Jul 7, 3:09*pm, Nancy2 > wrote:
> I thought cake doughnuts were real doughnuts. *Not fried, but baked.


Cake doughnuts are fried too.

On Jul 6, 10:55*pm, John Kuthe > wrote:

>
> Almost 10 years of experience making donuts talking here!
>
> John Kuthe...-

One of the worst burns I ever got was from frying doughnuts at work.
I was getting ready to lower the screen into the the doughnut fryer
and it slipped just as I was getting ready to lower the cradle into
the fryer. Hot oil splattered all over my arms. I had one blister
that was the size of a silver dollar. It took months for the scar to
fade away.

In article
>,
" > wrote:

> On Jul 7, 3:09*pm, Nancy2 > wrote:
> > I thought cake doughnuts were real doughnuts. *Not fried, but baked.
>
>
> Cake doughnuts are fried too.

Yes:

http://en.wikipedia.org/wiki/Doughnuts

There are also baked doughnuts described in the cite.

But fried doughnuts are divided into "raised" (yeast) and "cake" (no
yeast).

--
Dan Abel
Petaluma, California USA

In article
>,
Nancy2 > wrote:

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

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

That's not my understanding, Nancy. I believe it has to do with the
leavening (yeast vs. baking powder) and the texture of the final product
(sweet bread vs. a cake-type crumb).

--
Barb, Mother Superior, HOSSSPoJ
On June 25, celebrating 65 years of joy and wonder. I got the joy
while everyone else wondered.