Tuesday, 18 October 2011

Cinnamon Sugar Duffin

says who that we cannot get the best of both worlds? well, you can.. simply by cross-breeding doughnuts and muffins! one advantage scientists claimed for cross-breeding is that offspring display the strengths of both parents. as i will illustrate here that Duffins, which essentially is a cross-breed between doughnuts and muffins, gives you the best of doughnuts and muffins. you get the a healthy doughnut, because it is baked rather than fried and you get a chewy muffin, like a doughnut..

Cinnamon Sugar Duffin (adapted from Bake Your Day)


220 g ---------------- plain four (i often mix plain flour with cake flour for baking)
1.5 tsp --------------- baking powder
1/2 tsp --------------- salt
1/3 cup -------------- canola oil
165 g --------------- caster sugar
1 large egg
3/4 cup -------------- milk

for the toppings:
113 g ---------------- butter (i omitted it)
75 g ----------------- caster sugar
1 tbsp --------------- ground cinnamon


1. Preheat oven to 176degC. line muffin tray with paper cups
2. combine flour, baking powder, salt and cinnamon. set aside
3. whisk together oil, sugar, egg and milk. add dry ingredients to wet and stir until combined. do not over mix
4. bake for 15-20 min until the tops are round, risen and golden. meanwhile, mix sugar and cinnamon meant for topping and melt the butter
5. remove muffins from pan while they are hot and dip the muffin tops into melted butter then roll into sugar-cinnamon mixture
6. let cool if desired

these duffins served as great snack while i moved house over the weekend.. Yippee!

No comments:

Post a Comment