It’s Sunday night and I’m flat out trying to get organised as I have been offered some casual work for the next 6 weeks. It’s for 4 days a week plus I still have 1day at TAFE.
So I got up very early this morning as I was awake at 330am and spent the next 3 hrs getting the ironing down. I did have a nana nap later in the day.
I baked two large cakes that I’ve iced and now cut up and popped in the freezer.
Now I’m going to make these great donuts for afternoon tea for the boys after school.
This is from the following blog justlikemynanmade
175g (6oz) butter, softened
200g (7oz) caster sugar
2 eggs, lightly beaten
375 g (13oz) plain flour
3/4 tablespoon baking powder
1/4 teaspoon bicarbonate of soda
pinch of salt
1/2 teaspoon freshly ground nutmeg
250mls (9 fl-oz) milk
100g (3 1/2oz) caster sugar
1 teaspoon ground cinnamon
25g (1oz) melted butter
Preheat your oven to 180 degrees Celsius.
Grease your muffin pans well with melted butter.
Beat the butter and sugar until light, fluffy and creamy.
Add the eggs a little at a time, making sure the egg is incorporated well before adding more.
In another bowl, sift the flour, baking powder, bicarbonate of soda, nutmeg and salt.
Add half of the flour mix to the creamed mixture along with half of the milk.
Gently fold the mixture together until well combined..then repeat using the remaining half of the milk and flour.
Spoon mixture into the muffin pans filling them to roughly 2/3 full.
Bake for 15 to 20 minutes depending on your oven. Or until lightly golden or clean skewer tested.
For the topping, mix the sugar and cinnamon together.
Fresh from the oven after removing them from the muffin pan, paint the tops with melted butter, then toss them in the cinnamon sugar.
Eat them warm from the oven or eat them cold