Donut Muffins

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Donut Muffins! I was tickled to pieces when my friend, Judy, gifted me with a spice jar of Vietnamese Cinnamon. I had never used it before, but being a fan of cinnamon, I thought I could do no wrong. I was right on the money. The intense flavor, baked into a luscious donut muffin and then rolled in a buttery cinnamon sugar coating, practically made my eyes roll back in sublime pleasure. Now that I have experienced the taste of imagination and exhilaration, how can I ever go back to ordinary cinnamon?

DONUT MUFFINS

Ingredients for the Muffins:

1 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/8 teaspoon sea salt

1/2 teaspoon Vietnamese cinnamon

1/4 teaspoon nutmeg

1 teaspoon pure vanilla extract

1 egg

1/2 cup milk

1/2 cup butter, melted

Ingredients for the Topping:

1/3 cup sugar

2 teaspoons Vietnamese cinnamon

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Spray a 12-count muffin tin with nonstick oil. Set aside. For the donut muffins, in a large bowl, whisk together flour, sugar, baking powder, sea salt, Vietnamese cinnamon, and nutmeg. Set aside. In a small bowl, beat the egg. Add milk, pure vanilla extract, and melted butter. Mix well to combine. Add the wet ingredients to the dry ingredients. Stir just until moistened. Do not over mix. Spoon batter into the prepared muffin cups, filling about 2/3 full. Bake for 20-25 minutes. Allow muffins to cool for 5 minutes before removing from pan. For the topping, in a shallow bowl, combine the sugar and Vietnamese cinnamon. In another bowl, warm the butter for 30 seconds in the microwave. Stir when melted. Carefully dip one donut muffin into the warm butter; roll the donut muffin in the cinnamon sugar mixture. Place on a wire rack to cool.

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