EASY DOUGHNUT PUFFS
A family favorite for years. Eyes light up when they discover I've made them.
Provided by KitchenResolution
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a mini muffin tin with cooking spray or line with paper cups.
- Place flour, sugar, milk, vegetable oil, egg, baking powder, salt, 1/2 teaspoon nutmeg, and 1/2 teaspoon ground cinnamon in a bowl. Mix dough by hand until well combined but some lumps remain. Fill muffin tin with dough.
- Bake in the preheated oven until tops spring back when lightly pressed, but color is not yet golden brown, about 15 minutes.
- Pour melted butter into a bowl. Mix 1/3 cup sugar, 1 tablespoon cinnamon, and 1 teaspoon nutmeg together in a separate bowl. Dip muffins in the butter coating; immediately roll in the cinnamon dusting.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 16.8 g, Cholesterol 12.5 mg, Fat 5.5 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 98.5 mg, Sugar 9.5 g
DOUGHNUT PUFFS FROM LAND O'LAKES
These breakfast treats have the flavor and texture of cake doughnuts but are as easy to make as muffins. Top them with Land O Lakes® Butter with Canola Oil.
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Land O'Lakes, Inc.
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees F. Grease 12-cup muffin pan; set aside.
- Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.
- Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
- Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted comes out clean.
- Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.
- Dip tops of warm muffins into melted butter, then into cinnamon sugar mixture.
- Serve warm with Butter with Canola Oil.
Nutrition Facts : Calories 254.6 calories, Carbohydrate 34.9 g, Cholesterol 45.5 mg, Fat 12 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 279.9 mg, Sugar 21.4 g
DOUGHNUT PUFFS
These breakfast treats have the flavor and texture of cake doughnuts but are as easy to make as muffins. Top them with Land O Lakes® Butter with Canola Oil.
Provided by Land O'Lakes
Categories Muffin Sweet Baking Breakfast and Brunch
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Grease 12-cup muffin pan; set aside.
- Combine milk, 1/3 cup melted butter and egg in bowl. Set aside.
- Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in bowl. Add milk mixture; stir just until combined.
- Spoon batter into prepared pan. Bake 15-20 minutes or until toothpick inserted in center of doughnut puff comes out clean.
- Place 1/3 cup melted butter in bowl. Combine 1/2 cup sugar and cinnamon in another bowl. Remove muffins from pan; let stand 2 minutes on cooling rack.
- Dip tops of warm muffins into melted butter, then into cinnamon sugar mixture.
- Serve warm with Butter with Canola Oil.
Nutrition Facts : Calories 250 calories, Fat 10 grams, SaturatedFat grams, Transfat grams, Cholesterol 45 milligrams, Sodium 250 milligrams, Carbohydrate 37 grams, Fiber
QUICKEST PUFF PASTRY
Provided by Food Network
Categories dessert
Time 2h
Yield about 1 1/2 pounds dough
Number Of Ingredients 4
Steps:
- Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
- Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
- Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
- Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
- Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.
ZUCCHINI DOUGHNUT PUFFS
A "secret" recipe that my aunt gave my mother in 1983. My aunt was the kind of person who was a good cook but would hide her recipes from other women. Am guessing at how many puffs you might get from this. Mom says this is really good and popular with her lady friends.
Provided by WiGal
Categories Quick Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Put oil into large frying pan and heat to 370 degrees.
- In large bowl, beat eggs well, add both sugars, cream together thoroughly, add melted butter, milk, sherry, vanilla, and zest.
- Stir in zucchini into same bowl as above.
- In a medium size bowl, stir together flour, baking powder, salt, cinnamon, and nutmeg.
- Stir dry ingredients into wet ingredients.
- Take about a teaspoon of dough, gently drop it into hot oil, and fry for about 1 minute per side. (Mom does about 18 at a time, but it depends upon the surface area of your frying pan.).
- Drain on paper toweling.
- Make a thin glaze by combining powdered sugar with a tablespoon of orange juice and keep adding orange juice until you think it is right.
Nutrition Facts : Calories 478.9, Fat 5.3, SaturatedFat 2.7, Cholesterol 56.3, Sodium 411.8, Carbohydrate 100.4, Fiber 1.9, Sugar 56.3, Protein 8
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