LimeCake

Doughnuts were never my favourite things growing up. I’ve always had a sweet tooth, but if presented with a buffet of sweet things, you would never catch me going for a doughnut. I do like them, but to say I love them is a tad of a stretch.

These, however, are a delicious marriage between a doughnut and a muffin – not too bready, not too cakey. I played around with this recipe, filling a few of them with a dollop of fridge-cold nutella before they went in the oven. Some of the muffins I rolled in sugar, some in cinnamon sugar. Whatever you do, these will yield a really soft, spongy cake. The crunch of the sugar really brought out the ‘donut-ness’ in these lovely babies.

These tasted best the day they were made. On the second day, whilst the cake maintained its moistness, the sugar coating lost some of its ‘dry’ crunch. I’d definitely make these again, perhaps filling the muffin cups a little more to achieve a lovely, taller cake.

Sugar Donut Muffins (recipe from Baking Bites)

makes 9-10 muffins

3/4 cup sugar

1 large egg

1 1/2 cups all purpose flour

2 tsp baking power

1/4 tsp salt

1/4 tsp ground nutmeg

1/4 cup vegetable oil

3/4 cup milk (low fat is fine)

1 tsp vanilla extract

2 tbsp butter, melted

1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.

In a large bowl, beat together sugar and egg until light in color.

In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.

Divide batter evenly into 10 muffin cups, filling each about 3/4 full (if filling with jam or nutella, fill with batter till about 2/3 full, spoon a small dollop of filling in the centre, then top with a tablespoon or so of batter).

Bake for 15-18 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter and pour remaining sugar into a small bowl.

When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.

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