Okay so I made these without the cinnamon and nutmeg and lemme just tell you:
THESE MUFFINS TASTE EXACTLY LIKE DOUGHNUTS.
I DUNNO WHAT KIND OF VOODOO I PULLED IN THE KITCHEN BUT SLAP MY NIPPLES AND CALL ME BETSY BECAUSE THEY TASTE LIKE DOUGHNUTS HALLELUJAH IN THE HIGHEST.
i made these today! they’re DELIGHTFUL! (i made them with the cinnamon and nutmeg, but now i’m planning on trying them without and maybe filling the middle with some kind of jelly???? we shall see.)
slap my nipples and call me betsy
OH HEY it’s the french breakfast puffs recipe I use as a base for the gf version I am trying to perfect.
welp, we’re gonna make these
YOOOOO… the recipe has spread. I’m conflicted about this, because I keep my copy semi-secret, because I use these to make friends. And then people can’t stop being friends with me if they ever want to eat them again (which is, I assure you, a compelling argument–they are delicious). Honestly, I bake a *lot*, and people always tell me these are their favorite thing that I’ve made.
But yes: if you’ve ever eaten my doughnut muffins, this is the recipe I use! PERSONALLY I like to double the amount of nutmeg/cinnamon in them, throw in a shake or two of ground cloves, and about ½-1tsp vanilla extract.
I’M GONNA MAKE THEM FILLED WITH RASPBERRY JAM FOR CHANUKKAH
