I love spice cake. I love donuts. I love muffins. Why not combine them all? This recipe does not result in your typical Krispy Kreme, fried donut...although the glaze is quite similar. The texture is more of a cake donut consistency, with a wonderful, spiced flavor. They are the perfect thing to have in the morning with a warm, cup of coffee...so comforting, and very suitable for dunking. They also keep well for a couple days (for best taste, no more than three), and who doesn't love leftovers? Another thing I love about this recipe is that there are so many options on how to prepare the batter. You can bake them: into mini muffins (just reduce baking time), on parchment paper or greased baking sheet to create muffin top cookies, into one, large pan to create a snack cake/quick bread, in a donut pan, and/or you can frost them with cream cheese icing. However, I absolutely adore this recipe the way it is - no alterations necessary.
Yield: 12 muffins
Ingredients:
For the muffins:
For the Glaze:
3 tablespoons butter, melted
1 cup confectioners' sugar; sifted
3/4 teaspoon vanilla extract
2 tablespoons hot water
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