A blog about happy accidents, lazy cooking and eating like nobody’s looking.
The lazy cook
It’s the gazillionth day of lockdown, and like much of the country, I am baking again.
Kiss FM radio provides the tunes, while I mum dance around the kitchen and the air fills with the scent of caramelised sugar. Bliss.
I’m a lazy cook. You can wallow in a whole series of my lazy cooking recipes here. I don’t bake to impress. Baking fulfils a need for sugar and passes the time. There’s no drizzling or piping and nothing is decorated. Eat it while it’s hot or someone else will.
Are you looking at my muffnuts?
If, like me, you’ve never attempted making your own doughnuts before – because why bother when there’s Krispy Kreme – you may think making a muffin/doughnut hybrid is a bit ambitious. The truth is it was a happy accident. A bit too much of this, and not enough of the other, led to the most amazing mistake and the birth of the Muffnut.
The muffnut was named with a flourish by Mr Maven – until I looked it up and saw that we weren’t the first to make it, or name it.
A change to the scheduled programme
I posted a few photos of my muffnuts on Instagram yesterday and 17 real people asked for the recipe. That is a viral response in my world, so I shelved my plan for another coronavirus diary post and wrote this instead.
Here’s the recipe. You simply must make them. The method takes no more than five minutes, followed by 15 minutes in the oven. They are so easy and BETTER than Krispy Kreme because:
A: you can eat them while they’re still hot and
B: you don’t have to wear PPE to procure them.
- 170g golden caster sugar
- 190g plain flour
- ¼ tsp salt
- 2 tsp baking powder
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 3 tbsp sunflower oil
- 180ml semi-skimmed milk
- 1 tsp vanilla extract
- 1 large egg
For coating the baked doughnuts:
- 25g butter
- 80g caster sugar
- 1 tsp cinnamon
Preheat the oven to 180°c.
Grease a muffin tin with oil (I didn’t use enough and some of my muffnuts stuck to the bottom).
Beat the sugar and egg in a large bowl until the mixture turns a light cream colour. Stir in the sunflower oil, milk and vanilla extract. Sieve the flour, baking powder, salt, nutmeg and cinnamon into the mixture. Whisk out any lumps to form a runny batter. Pour the batter into the muffin tray. You should have just the right amount of batter to fill 12 muffin cups up to ¾ full.
Bake for 15 minutes, or until the muffnuts are golden brown, and a toothpick inserted in the middle comes out clean.
Melt the butter. On a separate plate mix the sugar and cinnamon together.
Leaving the muffnuts in the muffin tray, brush each one with melted butter.
Carefully scoop them out of the tray and roll them in the sugar and cinnamon mixture.
They should be slightly crispy on the outside, light and fluffy on the inside. Eat them while they’re warm and don’t lick your lips until you’ve finished – I dare you.
I stored some in an air-tight container to eat the next day and the consistency had turned more muffin-like, with the crispiness gone. Fine if you prefer muffins, but doughnut fans need to eat them all in the first sitting.
Now go bake.
If you have a moment to send me a comment this week, tell me how you’re feeling, what you’ve been cooking and how good your muffnuts taste.
Until next week, stay safe.
Much love, Vx