CookThatBook

Yup that’s right folks…us Muffin Monday bakers got ‘saddled’ with the chore of having to make Doughnut Muffins. What can I say? It’s a tough gig this food blogging business.

Once again the recipe came from www.taste.com.au, and because of the success of last week’s Spinach Feta Muffins I was excited to try another muffin from this site.

So how would I describe this recipe? Easy peasy. Seriously – muffins don’t get simpler than this recipe which is a basic batter muffin.  In a nutshell? Ya mix the dry ingredients and wet ingredients in separate bowls before combining. Told you it was easy! (Click here to read more about different muffin methods, tips for perfect results and storage suggestions…all info courtesy of Baker Street).

In the end I decided to jazz things up a bit: I made half of the muffins plain and dipped them entirely in melted butter and the cinnamon sugar topper, while the rest of the muffins ended up with a dollop of raspberry jam in the middle and an exterior coating of confectioners’ sugar.

These muffins definitely satisfied my sugar cravings but were kinda dangerous to have around our house. Talk about too much temptation! Especially as I have a stack of dessert cookbooks waiting to be reviewed. Like I said before; tough gig this food blogging business!

One word of advice I would give is that these muffins need to be eaten hot out of the oven. Once they are cooled they lose most of their deliciousness, which is unfortunate for someone like me who likes to make a batch of muffins and have them last over the course of a few days.

For a copy of the recipe for Doughnut Muffins, please click here

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.