Last night’s dinner
This was Saturday’s dinner actually and the tofu spread was great-light and crunchy with lots of fresh taste. We had it just before we went to see Shakespeare in the park (fools.ca) with the Barbeau’s. Another gorgeous summer thing.
Last night we were in Perth having weinerschnitzel and Maxmillian’s.
Tonight is a nice night for pizza. I have it in my head that we need to have smoked chicken on it so that will be our goal for the day. That and finally getting the vines up on the top of the pergola after building the new one. I just need to find the smoked chicken. If I find it then I will share my treat here.
However, we made the mistake of watching “The Best Thing I Ever Ate” the other day and they talked about Donut muffins. I remember these back in my catering days. They were very easy to make (especially at 5:00 in the morning when we had breakfast gigs to do) and always went down a treat. They also don’t cook for that long which is great since I don’t want to heat the house up for long.
I did some digging in my recipe box and…
•1/3 cup butter
•1/2 cup sugar
•1 medium egg
•1-1/2 cups flour
•1-1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon nutmeg
•3/4 cup milk
For The Topping:
•1/2 cup sugar
•1 teaspoon cinnamon
•1/4 cup melted butter
In a mixing bowl mash together the butter and sugar. Add the egg and whisk it all up until it is smooth. Make sure you use shortening, Not Margarine. The shortening gives this recipe it’s special texture. Measure the flour, baking powder, salt and nutmeg into the bowl. Pour in the milk. Mix the batter with a whisk until it is smooth. Drop the mixture into 12 oiled muffin cups. Make sure not to over fill the muffin cups, 1/2 to 2/3 full is full enough. Bake the muffins at 350 degrees for 25 minutes, or until the muffins are light brown on top. Remove them from the oven and allow them to cool slightly.
Mix the sugar and cinnamon in a small bowl and set aside.
Take the muffins out of the pan. When they are cool enough to handle, dip the tops of the muffins into the melted butter. Then dip them into the powdered sugar/cinnamon mixture. Arrange the prepared muffins on a large plate and serve while still warm. Makes a dozen.
Do yourself a favour and make a double batch. They won’t be around long.