Weekend Breakfasts are the Best.

Well, the weatherman was right! We woke up to some snow on Saturday morning. Just about 2 inches, but it was the first snow of the winter (not counting that crazy October storm) for the Philly area. Crisp, white, snow blanketed our back yard and made one very vibrant visitor stand out all the more:

I decided to make a warm but easy Saturday morning breakfast for DVH and I consisting of two types of muffins (almost): Glazed Donut Muffins and these Baked Egg Cups.

When I came across the Glazed Donut Muffin recipe a few weeks ago I knew I wouldn’t be able to sit on it for long. The cinnamon and nutmeg combination is just too hard to resist.

Important recipe fact: each of the twelve cups needs to be filled to the top. I was wary and thought the batter would just spill over the edges and create a mess but when I went to turn them half way through baking it was clear that these babies could hold their own.

Once they came out of the oven it was all about patience. Let the muffins cool for 15 minutes before you dip them in the glaze. If dipped too soon the’ll fall apart in the thick glaze; it’s worth the short wait.

5 minutes in the pan, 10 minutes on a rack. Ok…get your glaze on.

Let them dry (or don’t) and then indulge. They’re dense like Dunkin’s signature donut but with a lot more cinnamon :) I didn’t dare keep too many in the house.

As for the Baked Egg Cups, I make these on weekday and weekend mornings alike. In all honesty, I’m having them for dinner as I write. If you don’t add too much cheese you can keep them around 100 calories a piece and they pack a pretty powerful protein punch. (Say that 10 times fast!)

Recipe is below. Enjoy!

Glazed Donut Muffins
Source: Sweet Pea’s Kitchen

1/4 cup butter, softened
1/4 cup vegetable oil
1/2 cup granulated sugar

1/3 cup brown sugar
2 large eggs
1 and a 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4  teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1 and 2/3 cup flower
1 cup milk 

3 tablespoons butter; melted
1 cup confectioners’ sugar, sifted
3/4 teaspoon vanilla
2 tablespoons hot water 

Preheat the oven to 425 degrees.
Line 12 muffin cups with paper liners.

Beat together butter, vegetable oil and both sugars until smooth.
Add the eggs one at a time and beat until combined.
Keep the mixer on low speed and add the following, one at a time:
baking soda, baking powder, nutmeg, cinnamon, salt & vanilla.

Once combined, use table spoons to fill all 12 paper liners to the top.
Smooth the tops using the back of the spoon.
Bake 15-17 minutes until muffins are golden and firm.

Cool muffins in tin for 5 minutes before removing to cooling racks.
Cool on racks for 10 minutes.
Meanwhile, make icing.

In a medium bowl, whisk together the melted butter, confectioners’ sugar, vanilla and hot water.
Make sure the glaze is nice and smooth.
Dip the top of each muffin into the glaze and allow to dry.
Dip a second time, if needed. 

P.S. One of my very best friends is getting married and guess who gets to be a member of the wedding party! I was so excited to receive this package over the weekend and vow to be an all-star bridesmaid from now through wedding day! Congrats to the happy couple!

2 thoughts on “Weekend Breakfasts are the Best.

  1. Pingback: Banana Oatmeal Muffin Top Cookies « The Rainy Day Baker

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s