Like I Need Another Sweets Recipe

I finally succumbed to the pull of the much-discussed-online donut muffins. And why did I wait so long? Holy cow are they good. I checked out a few different versions, some with more than a cup of butter (ack!) and lowfat versions and here's what I baked. They were perfect.



Donut Muffins

1 c unbleached white flour
1 c whole wheat flour
1 T baking powder
1/2 t baking soda
1/2 t salt
1/4 -1/2 t freshly grated nutmeg (I didn't measure, just grated directly into the flour mixture)
2 eggs
1 cup lowfat yogurt
2/3 c packed brown sugar
4 T oil
1 t vanilla

topping:
1/2 stick butter, melted
1/2 c sugar
1 t cinnamon

Preheat oven to 400. Spray muffin tins with "baking spray with flour."

Mix dry ingredients in a large measuring cup. In a large bowl, whisk eggs, yogurt, sugar, oil and vanilla. Add flour mixture and whisk until the dry ingredients are moistened, don't overmix.

Divide batter among muffin cups and bake until a toothpick comes out clean. About 12 minutes.

While the muffins are baking, melt butter and place in a bowl. Mix sugar and cinnamon in a small bowl just large enough to dunk the top of the muffin. When muffins are cool enough to handle, brush top of muffin with butter and dip in cinnamon sugar.

Yield 16 muffins.

Little Bitty German Pancakes

I made these last weekend and they were oh so good.  I'm putting the recipe here for my own convenience but all credit to Make and Take. I halved the recipe for the four of us making 12 pop-ups. That was 3 each which was probably the proper amount though I think we all could have eaten three more. I guess I need another 12 count muffin tin.

Pop Up Pancakes

1 c milk

1 c flour

6 eggs

1/4 c melted butter

dash salt

Preheat oven to 400f. Blend all ingredients in a blender. Grease muffin tins (total of 24 muffins) or baking pan. (They can be made in  a jelly roll pan, though that wouldn't be nearly as fun.) I used "Crisco cooking spray with flour" which I'm embarrassed to say I had in the house. I had a coupon but still...

Bake for 15 minutes or until puffy and golden on top. Mine popped right out with the Crisco.

I got inspired and made blueberry syrup to go with.  I found this recipe on Allrecipes. 

Blueberry Sauce

2 c fresh or frozen blueberries

1/4 c water

1 c orange juice

3/4 c white sugar

1/4 c cold water

3 T cornstarch

1/2 t almond extract

1/8 t cinnamon

In a saucepan over medium heat combine the blueberries, 1/4 c of water, orange juice and sugar. Stir gently and bring to a boil.

In a small bowl or cup, mix together cornstarch and 1/4 c cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.