Tuesday, October 15, 2013

Glazed Donut Muffins with Barley Flour

These Old Fashioned Glazed Donut Muffins that MaMa made with Barley Flour were so good that they didn't even last a day in our house.  They were quick and easy to make as far as a muffin goes and they are definitely a kid pleaser...a great way to get some whole grain in your little one's bellies!

Galzed Donut Muffins with Barley Flour
by Joseph's Grainery
adapted from Sweet Pea's Kitchen

A wonderfully halfway healthy treat.
  • 1/4 c butter
  • 1/4 c vegetable oil
  • 1/2 c sugar
  • 1/3 c brown sugar
  • 2 large eggs
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp ground nutmeg
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 1/2 c Joseph's Grainery Barley Flour
  • 1 c milk
For the Glaze:
  • 3 Tbs butter; melted
  • 1 c confectioners’ sugar; sifted
  • 3/4 tsp vanilla
  • 2 Tbs hot water
  • Preheat oven to 425 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk.
  • Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, about 17 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
  • To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
  • When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.


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