Wednesday, January 22, 2014

rustic rooster {menu}




{Glazed Blueberry Doughnut Muffins}
Prep Time: 20 min.  
Cook Time: 15 min.  
Yield: 12 muffins
Ingredients
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg (optional)
  • 1/2 cup unsalted butter, softened
  • 3/4 cup + 2 Tbsp granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup low-fat buttermilk
  • 1/4 cup sour cream
  • 1 Tbsp fresh lemon juice
  • 1 1/2 cups fresh blueberries

  • Glaze
  • 2 cups powdered sugar
  • 2 1/2 Tbsp milk
  • 1 1/2 Tbsp fresh lemon juice
Directions

Preheat oven to 425 degrees. In a mixing bowl whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg for 30 seconds, set aside. In a large mixing bowl using and electric hand mixer set on medium speed, cream together butter and sugar until well blended, about 30 seconds. Stir in eggs one at a time mixing until combined after each addition and adding in vanilla with second egg. In a bowl or liquid measuring cup, whisk together buttermilk, sour cream and lemon juice. Add 1/3 of the flour mixture to butter mixture and fold mixture just until combined, then fold in 1/2 of the buttermilk mixture mixing just until blended then repeat process ending with flour mixture. Gently fold in blueberries. Divide mixture among 12 paper lined muffin cups filling each cup full with a slightly heaping 1/3 cup per muffin cup. Bake in preheated oven 15 - 18 minutes until toothpick inserted into center comes out clean (or with a moist crumb or two). Cool muffins on wire cooling rack until just warm, about 10 - 15 minutes.
In a small mixing bowl whisk together powdered sugar, milk and lemon juice until well blended. Dip tops of muffins in glaze and allow excess to run off, then return to cooling rack. Allow to rest at room temperature until glaze has set. Store in an airtight container at room temperature.


xoxo
Alexandra

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