The recipe that inspired these breakfast muffins was labeled as “baked donuts.” Since I don’t have donut baking pans, I improvised by using something quite-similar — mini-tube pans. However, after eating one of these baked goodies, I couldn’t bring myself to call them donuts. They simply aren’t. Cooking something in the shape of a donut doesn’t make it so. A donut, essentially, is a yeast-raised bread. These are muffins, and they so wonderfully illustrate that crucial difference between muffins and cupcakes — that muffins are quick breads while cupcakes are small cakes, irrespective of the presence of icing, frosting or glaze.
The yield and baking time will depend on the pan you use. If you use a donut pan, you’ll probably get a dozen pieces and the baking time will be reduced to 10 minutes. Like I said, I used mini-tube pans and I was able to fill only four holes — just right for me, Speedy, Sam and Alex.
- 1 cup cake flour (see notes after the recipe)
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- a big pinch of salt
- zest of one small orange
- 2 tablespoons butter melted
- 1/3 cup milk (I used non-fat)
- 1 egg
- 1/3 cup blueberries
- 1/2 cup powdered sugar
- 1 teaspoon orange juice
- 1 teaspoon milk
Preheat the oven to 400F.
If your baking pan is not non-stick, lightly brush the holes with oil or melted butter (I don’t use oil in aerosol cans).
In a bowl, sift together the flour, sugar, baking powder and salt. Stir in the orange zest.
Make a well in the center of the dry ingredients and pour in the melted butter, milk and egg. Stir just until moistened, about 10 strokes. Overmixing yields tough and rubbery muffins.
Fold in the blueberries.
Spoon the mixture into the holes of the pan, filling each hole halfway.
Bake at 400F for 12 minutes.
Cool in the pan for about five minutes.
Place a rack on a tray. Move the muffins to the rack.
Meanwhile, make the glaze by stirring together the confectioner’s sugar, milk and orange juice until thick but pourable. Using a spoon, drizzle over the still warm muffins, allowing the excess to drip off into the pan.
Question: Can I substitute all-purpose flour?
Nice answer: No, but you can easily make cake flour by putting 1 tbsp. of corn starch in a one-sup measure and topping it with all-purpose flour to make a cup of cake flour.