I realized that I only posted savory recipes last week. I was so excited about the stuffed chicken, and the ingredients that went into it, that sweet baking got the short shrift. I can’t let the situation go on any longer, so today we will turn to doughnut bites.
We usually take the time on Saturday mornings to bake something special for breakfast. I wanted to make something new this past Saturday, but I wasn’t sure what. I wanted something simple and quick, but on the decadent side. I scrolled through my archive of recipe PDFs gleaned from blogs and recipe sites and Mini Donut Muffins from Natalie at The Sweets Life caught my eye. They fit all the criteria – quick, easy and decadent.
The original recipe was for a nutmeg doughnut rolled in cinnamon sugar. I decided to change them, as I almost always seem to do with recipes. I like nutmeg, but usually only mixed with other spices in pumpkin pie or spice cake. I decided to change the nutmeg to cinnamon, and to increase the amount. I also switched the white sugar to brown sugar, just because I like it with cinnamon, and I like the caramel notes it adds to baked goods. I added a bit of salt and used white whole wheat flour for half of the flour.
I happened to have whole milk on hand, which I rarely do. The whole milk gave them an extra richness that I think baked goods made with my usual skim milk sometimes lack. I might just have to keep a little whole milk on hand for baking. And it’s pretty good in my hot tea and coffee too.
I rolled the doughnut bites in white sugar instead of cinnamon sugar since they had plenty of cinnamon inside them. I dipped the first ones in melted butter before dipping them in the sugar, as directed in the original recipe, but I skipped the butter after the first few. The sugar stuck just fine, which saves a few calories. As if we were counting calories with these.
I was surprised how well the doughnut bites turned out, given all my changes. They were tender inside and crispy outside, contrasting nicely with the slight crunch of the sugar. We ate an embarrassingly large portion of them on Saturday and Calvin finished up the rest of them at Sunday’s breakfast. Rich and I had oatmeal.
Brown Sugar Cinnamon Doughnut Bites
Adapted from The Sweets Life by The Cook’s Life
½ cup packed brown sugar
¼ cup butter, melted
1 teaspoon ground cinnamon
½ cup milk (I used whole, but whatever you have will work just fine)
1 teaspoon baking powder
½ teaspoon salt
½ cup white whole wheat flour*
½ cup all-purpose flour
⅓ cup granulated sugar
*If you prefer, use all-purpose flour instead of white whole wheat flour
Preheat oven to 375 degrees. Lightly grease a 24 cup mini muffin pan and set aside.
Combine brown sugar, melted butter and cinnamon in a large bowl. Stir to combine, making sure to break up all the lumps in the brown sugar. Add milk and stir well. Add baking powder, salt, white whole wheat flour and all-purpose flour and stir gently to combine.
Divide batter evenly between the muffin cups. Bake for 10-15 minutes, or until lightly browned and firm when pressed.
Toss hot muffins gently in granulated sugar to coat. Serve warm or at room temperature. Store any leftovers at room temperature in an airtight container for a day or two. Freeze for longer storage.