Mini Donut Muffins are one of my kids’ favorite recipes. They are totally pop-able, donut flavored mini muffins, rolled in butter and then cinnamon sugar. They come together quickly, and are a great beginner recipe to test out your baking chops.
BAKING TIP for muffins/quick breads (like banana bread):
Do not overmix the batter. This will make your bread and muffins tough. The more you mix, the further the gluten (protein in the flour) stretches and toughens the final product. Use a light hand while mixing, and don’t worry if a few lumps/bumps are leftover.
Grease the mini muffin tins with butter, it adds to the color of the final product and most certainly the flavor. You can also use a regular muffin tin, you’ll just need to increase the baking time of course.
The best and most challenging part of my days in this past week has been helping a little runt piglet along. I have the time to do this, or at least I make time to do it, as any farmer would do. I don’t have the advantage of multiple sows farrowing, daily on my farm, like some of my friends at bigger farms do. They can “cross foster” the litters, or swap babies so all of the runts, or similar sized piglets are on a mama that will raise them up well. But on my farm, this little pig has his mama, and me.
Oh, and likely… most importantly, my kids.
We’ve mixed up some Standard Nutrition “Headstart 1”, which is a milk pellet, with water, and administer it to the piglet via syringe. At this point, we just want to give him enough so he has more energy to nurse off of his Mama. It is working so far.
The siblings in this short litter are nothing short of monsters. Their 6 day old weights (according to our digital fish scale) were, as follows:
#1: 8 lbs. 7 oz. male (boar)
#2: 7 lbs. 11 oz. female (gilt)
#3: 7 lbs. 7 oz. female (gilt)
#4 “Teeny Winkles”: 3 lbs. 12 oz. male (boar)
Here is pig #2, “Cherry Pie”, and she’s every bit of a diva as she looks in this picture.
If you are into seeing more updates from the barn, catch up with me on Snapchat: CristenCClark
Donut Mini Muffins
by: Cristen www.foodandswine.com
Makes 36 mini muffins or 12 full sized muffins
For the muffins:
3 cups all purpose flour
2 TBSP baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground nutmeg
10 TBSP butter at room temperature
1 cup sugar
1/2 tsp vanilla extract
1 cup buttermilk or sour milk
For the toppings:
1 stick of butter
1 cup of granulated sugar
1 TBSP cinnamon
1. Preheat the oven to 375 degrees F.
2. In a large mixing bowl, combine flour, baking powder, baking soda, salt and ground nutmeg. Whisk well to combine evenly.
3. In a separate mixing bowl, add butter and sugar, beat until fluffy, 1 minute. Add eggs, one at a time, until combined. Beat an additional 30 seconds to add volume.
4. Add vanilla and beat to combine.
5. In a liquid measuring cup, add buttermilk.
6. To butter/sugar/egg/vanilla mixture, add 1/3 of the dry ingredients, mix ONLY until combined. Add 1/2 of the buttermilk and repeat. The final addition will be the last 1/3 of the dry ingredients. Mix only until combined.
Scoop batter into greased mini muffin pans.
7. Bake mini muffins for 15 minutes at 375 degrees F until golden, and a toothpick inserted comes out mostly clean. (For regular sized muffins, bake for 25 minutes.)
8. Melt butter in a small mixing bowl. In a separate bowl, add cinnamon and sugar, stir well.
9. Brush melted butter all over warm mini muffins, roll in cinnamon sugar.
10. Serve immediately. IF you have leftovers, store in an airtight container for 3 days.
*Sour milk is 1 TBSP vinegar in a 1 cup measure, fill the rest of the cup with milk and let stand to thicken for 5 minutes.