So let me tell you about how I develop my recipes, and choose which ones to blog about.
At this point, I’d say 25% (maybe as much as a third) of the recipes I blog about are my own creations – things I came up with myself. I’m not sure it will ever get much higher than that as I’m not a chef or professional cook and that’s fine by me.
The rest of the recipes I blog about are adaptions on other people’s recipes, or combinations of several existing recipes that I put my own twist on. I always change something, even if it’s minor, when I blog about a recipes. That way, I’m not simply re-posting and re-photographing a recipe that has already been done exactly the same way before.
Typically, when making changes to an existing recipe, I have to make the recipe more than once to get it just right. The first time I make a new recipes, I normally don’t photograph it or blog about it. If it went well the first time and I loved it (I only ever blog about recipes that I adore), I’ll plan to make it a second time and photograph it.
Why am I telling you this? Well, in the fall I made this recipe half a dozen times, trying to get it just right! There are so many versions of Duffins (Donut Muffins) out there, and I was trying all sorts of combinations. I don’t think I’ve ever been so determined to get the outcome I was looking for. Finally, it clicked!
These are totally awesome as mini-muffins! Just don’t use liners and coat them completely in delicious butter and cinnamon/sugar. And watch them closely because they’ll take less time to bake. Yum!
Ingredients
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1 tsp nutmeg
- 1/2 cup milk
- 1 tsp baking powder
- 1 cup flour
- Coating:
- 1 tsp cinnamon
- 1/2 cup sugar
- 1/4 cup butter, melted
Instructions
- Line or grease your muffin tins (recipe works both ways). In a big bowl, combine 1/2 cup sugar, 1/4 cup butter and nutmeg. Stir in milk until smooth. Mix in baking powder and flour until just combined. Fill the muffin tins/cups. Bake at 375 degrees for about 20 minutes (or until the tops are golden). When cooked, let cool for five minutes. Put the butter for the coating in a bowl. Separately, mix sugar and cinnamon. One by one, dip each muffin (duffin!) in the melted butter and then roll it in the sugar-cinnamon mixture. If you use muffin liners (as pictured), just dip the tops in the melted butter and then in the cinnamon-sugar mixture, but I totally encourage coating the whole duffin!
- Adapted from a million places!
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