I’m really cutting it close lately with my posts. I try to post at least one article a week and preferably on a Friday, but the last few weeks I’ve been so busy that I’ve run out of my prepared batch of recipes and found myself writing and editing in the weekend
Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re light golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. Allow the muffins to cool for abut 15 minutes. To fill the muffins with jelly or jam, place 3/4 cup of your favorite jelly or jam into a piping bag fitted with a Bismarck tip (Wilton 230) and pipe jelly or jam directly into the cupcake
Place the cut out pieces of dough on your baking sheet, and reroll once to recut, though know that the prettiest doughnuts will be cut from the first round, so be sure to cut them out as close together as possible
I glazed my muffins twice. Muffins will keep at room temperature for about a day. Bake the muffins in preheated oven for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean. When muffins have cooled slightly (about 5 minutes), dip the muffin crown into the glaze and allow the glaze to harden
Then I baked two types of doughnutmuffins* and took some to my friend’s LOBSTER BOIL. I’ve been anxiously awaiting my doughnut book by the incredible Ashley (her recipes are always healthy, always delicious and always impeccably-tested—she’s one of the bloggers I admire most) and spontaneously decided on Saturday that I could WAIT NO LONGER
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.