...the Hungry Jenny way...
Ooh, sugary doughnut goodness...Now, these have been on my 'to make' list for quite some time. And this week, I finally got around to it for two reasons.
Reason 1. Watching people attempting to make churros on the Great British Bake Off in this week's episode. (Well, seeing clips of it as I kept flicking over to watch the Paralympics instead.)
Reason 2. I had a block of butter about to go out of date that needed using up.
Yes, my prompts for baking are a bit trivial sometimes.
It's also been a long time since I've created a recipe (hence the radio silence here, sorry folks). And so in true Hungry Jenny fashion, this came through in a haphazardy-yet-kind-of-logical way.
The logical part is the following ratio (which I discovered a few years ago.)
Flour - 2 parts
Liquid - 2 parts
Eggs - 1 part
Butter - 1 part
Sugar - 1 part
I intended to follow this of course, which I did - sort of.
The Butter
I usually use the eggs as the starting point for a recipe because I always take each egg as 75g. But in this case, I wanted to use up my almost-out-of-date butter. This meant the butter part had to be 150g and therefore my 1 part.
The Egg
1 egg for me = 75g. So to make up 150g to follow the 1 part, I went for 2 eggs. Simple.
The Sugar
In theory, with this being 1 part too, this should have been 150g. But I wanted to knock out a little bit so put in 125g instead. (I reckon I could have got away with doing just 100g but I was too chicken to try.)
The Flour
Back to following the ratio here. 2 parts = 300g. No adjustments.
The Liquid
I decided to use milk, because I figured oil AND butter might be a bit too eugh. And my milk was also about to go out of date the next day. (I really need to consume my food in a more timely manner.) This was meant to be 2 parts (ie 300ml) also, but as I poured out the milk, I realised I only had 250ml. Oops.
Oh well, too late.
I was feeling pretty apprehensive about whether these would come out ok. As in, whether these would even taste like decent muffins at all, let alone being doughnut-like.
But by some miracle, they worked! Yeh of course they are not actually doughnuts and don't have that exact kind of texture but there is a definite resemblance there. I think I'd need to work on the placement of the jam (and maybe add more next time) so that it is more in the middle of the muffin, but as a first go, it's not too shabby, right?
Doughnut Muffins Makes 12 muffins:
150g unsalted butter, softened
125g sugar + 2 tbsp for topping
2 large eggs
250ml milk
300g self-raising flour
1/2 tsp nutmeg
1/2 tsp cinnamon + 1/2 tsp for topping
125g strawberry jam
A little oil for topping
1) Preheat the oven to 190 degrees C. Mix the 2 tbsp sugar and 1/2 tsp cinnamon together in a small bowl and set aside.
2) In another bowl, cream together the butter and sugar.
3) Beat in the egg and milk.
4) In a large mixing bowl, sift in the flour, nutmeg and 1/2 tsp cinnamon.
5) Tip the butter mixture into the flour mixture, and fold in until just mixed.
6) Spoon the mixture into a lined muffin tray to fill 1/4 of each hole.
7) Add a small dollop of jam into the centre of each, and then spoon the rest of the cake mixture on top to cover the jam.
8) Bake for about 20 minutes or until you can pull a toothpick out clean.
9) When the muffins are fresh out the oven, brush the top of each one with some oil, then sprinkle/rub the sugar and cinnamon mixture atop each one.
Mm, doughnut muffins...150g unsalted butter, softened
125g sugar + 2 tbsp for topping
2 large eggs
250ml milk
300g self-raising flour
1/2 tsp nutmeg
1/2 tsp cinnamon + 1/2 tsp for topping
125g strawberry jam
A little oil for topping
1) Preheat the oven to 190 degrees C. Mix the 2 tbsp sugar and 1/2 tsp cinnamon together in a small bowl and set aside.
2) In another bowl, cream together the butter and sugar.
3) Beat in the egg and milk.
4) In a large mixing bowl, sift in the flour, nutmeg and 1/2 tsp cinnamon.
5) Tip the butter mixture into the flour mixture, and fold in until just mixed.
6) Spoon the mixture into a lined muffin tray to fill 1/4 of each hole.
7) Add a small dollop of jam into the centre of each, and then spoon the rest of the cake mixture on top to cover the jam.
8) Bake for about 20 minutes or until you can pull a toothpick out clean.
9) When the muffins are fresh out the oven, brush the top of each one with some oil, then sprinkle/rub the sugar and cinnamon mixture atop each one.
You might be intrigued to learn how to do other random things the Hungry Jenny Way
No comments:
Post a Comment
Go on, say what you want!