Strategies for finding or reclaiming your cooking mojo–for breakfast.
I am a bit of a recipe hoarder. I love pulling out my binders and knowing I’ve got all the instructions I need to make a great meal. But current situations are seriously messing with our cooking mojo as we try to make ingredients go farther to avoid a trip to the store, and use ingredients differently as the availability of our regular go-to’s becomes more and more rare. Time to get creative. I’ve found a couple recipes in my stash that are easily adaptable with different ingredients to ignite your creative spark (or rescue you from a desperate dilemma.)
So, breakfast. Desperately needing a fresh pastry, but unwilling to don the mask and gloves for a trip to Dunkin? Try this super easy recipe for doughnut muffins. If you don’t have nutmeg, try cinnamon instead. If you’re having a chocoholic attack, add cocoa powder to the batter and drizzle with melted chocolate chips.
Your only limit with this one is your imagination!
Doughnut Muffins
(Ingredients)
½ cup sugar
2 ½ Tbsp solid vegetable shortening (or softened butter or margarine)
2 eggs
2 cups all-purpose flour
2 tsp nutmeg (or cinnamon, cocoa, or whatever sounds good!)
2 tsp baking powder
½ tsp salt
6 Tbsp milk
½ cup melted butter or margarine
1 tsp cinnamon
(Instructions)
Preheat oven to 400° F. Grease 12 muffin tins. In a large bowl, mix ½ cup of sugar with the shortening. Add 2 eggs, 2 cups of flour, 2 tsp nutmeg, 2 tsp baking powder, ½ tsp salt, and 6 Tbsp milk. Stir well. Spoon dough into prepared pan. Bake 15-20 minutes or until a toothpick inserted in the center comes out almost clean. To coat, stir together ½ cup sugar and 1 tsp cinnamon. Remove muffins from pan. Dip in melted butter and coat with the cinnamon and sugar mixture.
If you like this sweet morning fix, check out The Clever Chef: Part 2 for a saucy super supper. For inspiration on other Doughnut Muffin flavors, follow us on Instagram.
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