125. donut muffins

Last week when I found the recipe for the Sunflower seed bread, I saw this recipe for donut muffins. Since milo is CRAZY about donuts and loves muffins, I thought this would be the perfect thing to make him….and I love anything I get to put sprinkles on. Yesterday he had his friend over and I have been working the “if you eat your vegetables you get a treat…” scenario…So with the hopes they would eat their veggie burgers actually made of vegetables, I whipped up a quick batch of these.  I veganized her recipe and they turned out ok. The cake part was pretty good and donut-ish, but the glaze was very salty (from the earth balance). I think if I did this again I would just use my go-to ganache recipe.

Here’s what I did:

Chocolate Glazed Baked Doughnut Muffins
made 8 doughnut muffins

For the doughnut muffins:

1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup granulated sugar
2 tablespoons earth balance, cut into cubes and chilled
1/4 cup soy milk
1/4 cup plain soy yogurt
1 teaspoon vanilla extract
1 egg, beaten ( i used ener-g 1 1/2 tspns mixed with 2 T water)

For the chocolate glaze:
1/4 cup earth balance
2 tablespoons soy milk
2 teaspoons light corn syrup
1/2 teaspoon vanilla extract
2 ounces unsweetened chocolate, chopped (you can also use bittersweet, it’ll just be a sweeter glaze)
1 cup powdered sugar, sifted

To make the muffins:

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Lightly grease a standard muffin pan (you’ll only need up to eight of the muffin cups).

Whisk together the flours, baking powder, baking soda, cinnamon, salt and sugar.  Add the cold earth balance cubes and use your fingers to break the earth balance up into the dry ingredients.  Work the earth balance (it’s ok if it gets warm from your fingers) until you have a coarse mean and the butter is broken down very well into the flour.  Set aside.

In a small pan, heat the soy milk until almost boiling and remove from the flame.  Whisk together yogurt, egg and vanilla extract.  Add the warm milk and whisk to incorporate.  Add the wet ingredients all at once to the dry ingredients.  Stir together with a spatula until just incorporated.  Be careful not to overmix as it may make the muffins dense.

Gently spoon batter into muffin tins.  Muffins tins should be filled halfway.  Bake in the oven for 8 to 10 minutes, or until the muffins are lightly golden brown and springy to the touch.  Insert a skewer into the center of a muffin to test for doneness.  If the skewer comes out clean, the muffins are done!  Remove from the oven and let rest while you whip up the chocolate glaze.

To make the chocolate glaze:

In a small saucepan over medium flame, heat earth balance, soymilk, corn syrup, and vanilla extract until butter is melted.  Remove from flame and add chopped chocolate.  Stir until chocolate has melted.  If the mixture begins to separate a bit… don’t panic.  Whisk in the powdered sugar and the glaze should come together.  Dip the muffin tops in the glaze while the glaze is warm.  Let rest for 3 minutes then sprinkle with jimmies.

 

 

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