The latest Bake Along challenge is for these lovely baked doughnut muffins from The Back in the Day Bakery Cookbook by Cheryl and Griffith Day. I can’t remember ever making traditional fried doughnuts and to be honest they would never be top of my list for a tea time treat. I would probably have given this challenge a miss had it not been for my complete failure at making the last challenge which was a Japanese cheesecake. I’m so glad I did try these as they are much nicer (in my opinion) than the heavy, fried version which seems to be so popular these days.
I made large muffins but I think next time I would opt for the smaller version as they would probably be easier to handle. My favourite version so far has been Bake For Happy Kids which were done in a cake pop tin. They look like the perfect size.
- 335g plain flour
- 1/8 tsp baking soda
- 1¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 100ml milk
- 1 tblsp plain yogurt
- 70g butter
- 85g sugar
- 1 egg
- 70g butter
- 100g sugar
- ½ tblsp ground cinnamon
- Preheat oven to 180°C (350°F).
- Lightly grease a muffin tray for 6 large or 12 small muffins.
- Combine the flour, baking soda, baking powder, salt and cinnamon in a mixing bowl and set aside.
- Combine the milk and yogurt in a small jug and set aside.
- Using a mixer, cream the butter and sugar until light and fluffy.
- Add the egg and beat until just combined.
- Add the flour mixture in thirds, alternating with the milk mixture and mix until just combined – do not over mix.
- Spoon the batter into the prepared tin, filling approximately 2/3 full.
- Bake for 25 minutes until golden brown and firm to touch.
- Melt the butter and place in a bowl.
- In a separate bowl, combine the sugar and cinnamon.
- Once the muffins have cooled completely, dunk first in the melted butter and then coat with the cinnamon sugar.
Best eaten fresh.
I will be submitting to Bake Along #43 hosted by Joyce from Kitchen Flavours,
Lena from Frozen Wings and Zoe from Bake For Happy Kids.