11 February 2012

Duffins (Doughnut Muffins)

Dear Lissy,
The four of us have been working VERY hard in the afternoons to go through every room and hit a three point checklist:

  • Remove, sort, and purge out anything we don't use or need.  This includes reducing our furniture, books, belongings, and wardrobes substantially.  
  • Sort & containerize each room. This involves creating "centers" - self contained areas that reflect how we use them as well as insuring that we have a place for everything.  We spend about 20 minutes a day "blitzing" and keeping these areas neat before beginning new projects.
  •  Taking care of minor maintenance projects. We've stripped wallpaper, replaced trim & caulking, stripped & resealed linoleum, installed hooks, tightened up doorknobs, oiled hinges, and replaced outlets.  We still have a ton of projects that need Dad's expertise, but everything is looking spiffier. 
Amidst all the afternoon hubbub, I'm still making everything from scratch for our meals.  These little gems taste like a glazed cake doughnut and use only pantry ingredients.  You and your brothers adore these muffins, but Dad and I get "carb coma" and have to enjoy them sparingly.  The muffin recipe comes from our beloved Miss Pat, but the glaze is a recent addition.

(Doughnut Muffins)
from Miss Pat's recipe box
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cinnamon
1/3 cup oil
3/4 cup sugar
1 egg
3/4 cup milk

Preheat oven to 350 degrees.  Combine dry ingredients except sugar.  In mixing bowl, beat oil, sugar and egg until light.  Add milk alternately with dry ingredients.  Scoop batter evenly into nine lined muffin cups.  Reduce oven heat to 325 and bake for 25 minutes or until golden and pick inserted into top comes out clean.  Remove to wire rack to cool.  While muffins begin cooling, make glaze.

3 Tbsp. melted butter
1 cup confectioners' sugar
1 scant tsp. vanilla
2 Tbsp. hot water

Whisk ingredients together until very smooth.  Dip muffin crowns in glaze, and allow to harden.  Re-dip muffins after initial glaze has hardened.  Store muffins in air-tight container when completely cooled.

We still have two full weeks of our 28 day house challenge left.  I'll write you a little letter after we're all done about some important lessons we've all learned during this blitz.

 Love you, Sweetie, 


No comments:

Post a Comment