Cinnamon Sugar Doughnut Muffins

DSC_0234This month is both flying by, and at the same time, can’t move fast enough! I have been living in two different places, and that in itself is quite frazzling. We are in the middle of packing up the house, getting errands done before moving, packing, planning, job preparation, packing, and oh, did I mention that it’s my birthday next weekend?! Yeah. Things are nuts in our neck of the woods.

However, when life wasn’t as crazy as it is now, back in August, my mother paid me a visit. She came down, we went to Shakespeare in the Park, saw A Comedy of Errors, went to the Alberta Birds of Prey Center, and went to dinner. The next morning, we were puttering around before the Birds of Prey Center, and I wanted something slightly sweeter for breakfast.DSC_0233

I took to Pinterest, and found these doughnut muffins, which were extremely simple to make, very fast, and delicious! They definitely reminded me of both doughnuts and muffins, so they screamed breakfast.DSC_0232

Ingredients

Yield: 12 muffins

For the muffins:

1½ c. flour
½ c. sugar
1½ tsp. baking powder
1/8 tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. vanilla
1 egg
½ c. milk
1/3 c. butter, melted and cooled

For the topping:

1/3 c. sugar
2 tsp. cinnamon
5 tbsp. butter, melted

Preheat oven to 350° F. Grease muffin cups with miracle cake release, or line with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg. Set aside.

In a small bowl, beat the egg. Add the milk, vanilla, and melted butter, and mix well to combine.

Add the wet ingredients to the dry and mix to combine. Spoon the batter into the prepared muffin tins, and bake in preheated oven 20-25 minutes, or until toothpick inserted into center comes out clean.

Let cool in pan for 5 minutes, then turn out onto cooling rack.

In a small bowl, mix the sugar and cinnamon for the topping. Dip muffins in melted butter, then cinnamon sugar mixture, then cool completely.

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Sourdough Pasta

Wow. It’s been almost three weeks since I’ve posted. Let me update you with what has been happening, because there has been a LOT of changes in my life since my last post.

Okay! The craziest part of the last few weeks is that I got a teaching job! But I’m getting ahead of myself. Paul went camping for a few days. During that, my mom came down to visit, and Paul came back from camping for a day to go to a wedding we were invited to. After he went back to his camping site, I heard that there was a job opening for an English teacher from my old high school English teacher at the school she is currently working at! Paul encouraged me to apply, and I did. I applied for the job on the weekend, and on the Monday I got a call for a job interview. Sure enough, Tuesday, I started work. I went to a Professional Development Day on Tuesday, had a Teacher Prep day on Wednesday, and on Thursday was the first day of classes. I had two days to prepare for a brand new job!

The only downside is that the job is in Brooks. Still, Paul has been the most supportive person in the world, and after encouraging me to apply at a school in a different city, is all for moving with me. I’m so lucky. Either way, since the end of August, I’ve been spending the weekdays in Brooks, and the weekend in Lethbridge. It’s been a lot of driving, a lot of planning, and a lot of stress, so I haven’t had time to blog much at all.

Either way, I found a new use for my sourdough starter, and it is AWESOME. I made the pasta twice in a few days, because Paul liked it so much he asked me to make the pasta again. It is so good!

Ingredients

Yield: About 6-8 servings of pasta

2 c. flour
2 eggs
1-2 tbsp. olive oil
¼ c. sourdough starter (discard is fine)
1-2 tbsp. water, as needed

In a small mixing bowl, combine the eggs and oil and whisk until combined.

In the bowl of a mixer, or a large mixing bowl, place the flour. Add the egg mixture into the flour, then add the sourdough starter.

Mix the liquid into the flour. Add a few drops of water, a little at a time, until a shaggy dough forms.

Turn out onto a floured surface. Knead the dough until it becomes cohesive. Cover the dough with an overturned bowl and leave to rest for 20-30 minutes.

When the dough has rested, cut into four pieces, and run through pasta rollers, one piece at a time. Run through to the fourth or fifth setting. Flour it as necessary to prevent it from sticking.

Switch to a pasta cutter. Run the rolled pasta through the cutters, then transfer to a pot of salted boiling water and cook for 3-4 minutes. Toss in your favourite sauce, and serve.