This basic muffin is not your stir-it-gently, dense, fruit-and-nut-filled health muffin. Instead, it's a beat-it-up, cake-type muffin, high-crowned and very "vanilla-looking." This is a great muffin for kids (young or old) who don't want a lot of "stuff" in their muffins. With its basic sugar-cinnamon-nutmeg flavor, it's more reminiscent of a plain doughnut (without the deep-fat frying) than anything else. As plain as it is (which is just the way some people like things), it's a good candidate for additions of dried fruit and/or nuts to the batter, as well as a garnish of flavorful jam or preserves when serving time rolls around.
Traditional Polish paczki - yeasted doughnuts filled with fruit preserves and rolled in sugar, popular on Fat Thursday and Fat Tuesday.
This is my mom's recipe and she actually made those doughnuts on the pictures. So, she is the star of this post. Simple but amazingl...
Loukoumades are crispy dough balls covered in aromatic syrup and sprinkled with chopped nuts or cinnamon. They are Greek mini-doughnuts.
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
wikiHow article about How to Make Syrniki.
These muffins feature the flavors of a cinnamon-sugar doughnut with a little fruity surprise inside!
These African doughnuts are soft, pillowy, fluffy on the outside with incredible flavor! Perfect for snacking, breakfast or entertaining. And the twists are such fun shapes. Enjoy, friends!
Authentic Hungarian Farsangi Fánk is a sweet, light and airy doughnut that's perfect with your morning coffee or as a dessert! They're absolutely scrumptious!
These doughnuts muffins are soft, sweet and jam packed with rich Biscoff. Baked and then rolled in sugar, they're the perfect way to get your Biscoff fix!
This is a really quick and easy muffin recipe, and the muffin itself is really moist and fluffy with a crunchy topping. These are way too easy to eat!!! 20 Second Crunchy Lemon Muffins This recipe can also be made EGG FREE! I accidentally forgot to put in the egg in my first batch so I thought it would make a good experiment!! They look and feel pretty similar, quite moist and fluffy, however with the egg the muffin is a little more 'crumbier'. If I didn't taste one after another I probably wouldn't even tell the difference! The one without egg is slightly more denser and doughier in texture (similar to the doughnut muffins) and is a bit like a packet mix cupcake texture. Either way, these are soo delicious and very easy to make and eat! Left (brown casing): Recipe as below with egg Right (white casing): Recipe as below WITHOUT egg 20 SECOND CRUNCHY LEMON MUFFINS Makes 8 - 10 muffins Ingredients: Muffin 300 grams self raising flour 150 grams white sugar 75 grams butter 230 grams milk 1 egg (optional) Zest of 1 lemon Topping 1/3 cup lemon juice 1/3 cup sugar Method: 1. Preheat oven to 200 degrees. 2. Add all 'muffin' ingredients into the bowl - mix 20 seconds/Speed 5. 3. Spoon into muffin cases. 4. Bake for 15 minutes or until a skewer comes out clean. 5. As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar. Add all muffin ingredients to bowl Mix 20 seconds/Speed 5 Spoon into muffin cases Bake at 200 degrees for 15 minutes or until a skewer comes out clean. Prepare sugar and lemon juice in bowls As soon as the muffins come out of the oven, brush the tops of the muffins with lemon juice, and sprinkle with sugar. 20 Second Crunchy Lemon Muffins
A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs
We're here to show you how to make the ultimate sufganiyot, or jelly doughnuts— with a critical tip from pastry master Yotam Ottolenghi.
These African doughnuts are soft, pillowy, fluffy on the outside with incredible flavor! Perfect for snacking, breakfast or entertaining. And the twists are such fun shapes. Enjoy, friends!
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
Unbeknown to me, it was national doughnut day a few weeks ago. As soon as my WordPress, Instagram and Facebook feeds filled up with photo after photo of puffed, golden, chocolate covered doughnuts;…
Soft and light Italian Bomboloni Doughnuts rolled in sugar and filled with Italian pastry cream (crema pasticciera). These doughnuts are insanely delicious and make such a special treat!
This Serbian coleslaw recipe is made with vinegar and oil instead of sour cream or mayonnaise. Let it sit for several hours or overnight before serving.
Olliebollen are traditional Dutch doughnuts made with apples, raisins, and currants. These deep-fried goodies are often served at New Year's.
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
This Portuguese Malassadas recipe is great, I have eaten these on different occasions and it's one of the best I have tried.
Walter named this pastry (he went through a phase when he wanted to name everything “bomb”). These are our bomboloni—Italian doughnuts—made with …
What a sweet dream are these bakes – into a tray, then into the oven!
Whip up your very own bavarian-filled donut and skip a trip to your favorite donut shop or bakery. With a soft and pillowy exterior and vanilla-custard filling, it is an absolute delight! These Bavarian Cream Doughnuts are delicious as a dessert or an all-day snack.
Cole loves it when make homemade donuts. In fact, I would venture so far as to say that homemade donuts are probably his favourite baked goodie for me to whip up. For whatever reason Cole will never admit to me that he has one favourite treat – because as he says “everything you make is delicious” –
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
Jam doughnuts the way they should be – not oily at all. These are light, doughy and yeasty in the best sense of the word. Bite-sized sugary, jammy morsels.
