October 17, 2013 by BettyCupcakes
If you were a donut, what kind would you be?
- A fun, sweet strawberry frosted with sprinkles. She’s looking for fun in all the right places.
- A mysterious chocolate frosted, hiding your true (and tender-hearted) nature behind a cloak of icing.
- A yeast-raised glazed, who’s everybody’s best friend and a good listener.
- A refined, stoic old-fashioned donut. You’re the strong, silent type, but very dependable.
Personally, I’m probably a cross between a strawberry frosted and a glazed. A little silly, but there when you need me. Ever dated a chocolate frosted? Drama!
But when I’ve got a few minutes of alone time and I have a cup of coffee and a good book, the only kind of donut that will do is an old-fashioned. Soft on the inside with just a touch of crunch on the exterior, old-fashioned donuts are made for dunking. And because there’s no extra frosting or glaze, they almost seem virtuous. Almost.
Perhaps I should clarify. While baking the Cinnamon Sugar Doughnut Muffins from The Back in the Day Bakery Cookbook, Cheryl and Griffin Day from The Back in the Day Bakery shared the secret ingredient: nutmeg. Mind = blown.
Such a commonplace spice, but nutmeg is that special something that takes an old-fashioned donut from dull to delightful. These Cinnamon Sugar Doughtnut Muffins are the kissing (non-fried) cousins to the old-fashioned donut and they are certainly not dull. The roll in melted butter and cinnamon sugar took care of that.
These doughnut muffins didn’t last very long. The husband ate three (or four), I ate several (plead the 5th!), and the wee one had one. Thankfully the recipe makes 12, which should be enough to share. For normal people, at least.
What kind of donut are you?
P.S. If you saw my post on the Back in the Day Bakery Facebook page, hello new friend! You can find all of my Back in the Day Bakery posts on the Stuff I Love page. I’m baking my way through the cookbook. You can follow my adventures on Facebook, Twitter, and Pinterest!