I am a procrastinator. I always have been, but I always manage to get what I need done. With that said, I have a final paper due for class. However, it's not due for a week, but my initial intention was to have it done and turned it at class tomorrow. I'll tell you this: that is definitely not happening. Oh well, I still have plenty of time.
So what did I do to avoid my paper? I haven't baked in a while and pinned a new recipe yesterday that intrigued me, but I would have to make it gluten free. I followed this Glazed Doughnut Muffins recipe. Of course, I subbed the flour with Cup 4 Cup gluten free flour. But other than that I followed everything just as the recipe said. It was fairly simple!
I was also excited because I had the opportunity to use my new owl measuring cups from West Elm. I found the West Elm site through Pinterest because there are no stores in the area here. I actually ordered them back in early March but haven't had the chance to try them out until now!
The batter was very elastic-y.
As you can see, my doughnut-muffins were out of control!
I dipped them in the glaze twice. Look at those glistening doughnut-muffins!
I have 12 of these massive creations. I should probably take some to my gluten free friend at work so I can share my hard work.
Unfortunately I don't have my hubby taste tester to tell me if he thinks they are comparable to gluten filled foods. So my review is that these are moist, fluffy, and so doughnut-like. Making them in the muffin tin makes the process a breeze but still gives the sweet flavor. These are almost a cross between muffins, doughnuts, and cake! I'm not a huge frosting person but this glaze is on point! The glaze pairs perfectly with the cinnamon & nutmeg spice. I am also joyful that the Cup 4 Cup flour was an equal substitute and that these turned out.
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