Orangette has started a doughnut muffin (or baked doughnut) trend with this lovely recipe and blog post. For those of us who love butter, sugar, and nutmeg, these little babies rock. I made them today in a mini muffin pan, using fine white sugar rather than icing sugar to dredge them. I also just used solely buttermilk and made the proportions more even than the ones in her recipe, just to make it less fussy. They are best warm out of the oven. Are they healthy? No. Healthier than doughnuts? I doubt it. Are they easier to make? Yes. Will they make you break your New Year's Resolutions? Yes.
You will find many tweaked versions of this recipe around the blogosphere and in a coffee shop near you.
Today I had a lovely seasonal salad at the Nat Bailey market at the Le Tigre Food Truck with cauliflower, brussel sprouts, capers and parmesan. The sunshine made the market all sparkly and lovely and it was PACKED which is very good news for the vendors.
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