It has been too, too long. I deserted The Desserted Girl. For shame.
An impressive three-week attack of the flu and work deadlines that drowned me, apparently do not leave a lot of time to maintain a hobby blog. Lucky I like the job I’m paid for and the one I’m not 🙂
Two nights ago I finally got down to making a Pamela Timms recipe I’d bookmarked a long time ago. I read her column in Mint Lounge, follow her blog and have grown to love the way she writes about Old Delhi, marble cake and everything in between.
Muffins that taste like donuts. I was tempted to call them ‘Sparkling Vanilla Muffins’. Who knew caster sugar could look so glittery 🙂
These are a cinch to make and even easier to demolish. I have a box in the fridge right now that I’m forced to sit very far away from.
Crusty on the outside and crazy soft on the inside, they’re amazingly like eating a bun fresh out of the oven. Hence the donut-y ness. The batter was thick and dough like but came together so fast, it made for a perfect weeknight baking experiment.
I didn’t dunk all 12 in butter and sugar, because storage becomes difficult in Mumbai’s humid weather. Though best eaten warm, I had to wait till the next morning to top them with sugar. Left overnight, the sugar goes moist and damp. No, thank you!
The muffins browned around the edges, but not so much on the tops. I didn’t leave them in the oven any longer because overcooking would have ruined the texture. Every oven works differently though, so watch yours in the last 10 minutes.
Other than that, you could make these with your eyes shut. Go for it!
Note: I have both kitchen scales, and measuring cups and use them depending on the recipe I’m referring to. If you’d like to convert these weight measures, try this, but it’s best to stick to the measuring style a recipe calls for.
What you’ll need:
For the muffins
325 g plain flour (maida)
2 tsp baking powder
110 g butter, at room temperature (I used Amul and omitted the 1 tsp salt)
150 g caster sugar
1 egg, lightly beaten
1 tsp vanilla essence
250ml whole milk
For the donut topping (enough to top 12 muffins, I estimated and reduced the amounts by about half for 5 muffins)
What to do:
1. Sift the flour, baking powder and salt. Set aside. Preheat the oven to 190 C and grease a 12 mould muffin tray.
2. Beat the butter and sugar for a few minutes till soft and fluffy. Add the egg and vanilla, beat again.
3. Fold in the flour and milk, alternating both till they are well incorporated in the batter.
4. Spoon the batter equally into the muffin moulds and bake for 25 to 30 minutes until a toothpick comes out clean and the muffins are lightly browned.
5. Allow them to cool for a few minutes and then dunk in the melted butter and then the sugar. Preferably eat them warm!