Do you know what? My feet are tired. Sore and tired, and three of my toes aren't functioning quite as they should. I blame it on the heels.
Aren't they gorgeous, though? Mom gave them to me last last Christmas, the year we moved to New York. I wore them out for the first time last night, when Jeff and I went out to celebrate our improbable consistency of FIVE WHOLE YEARS. For us, at least, five years seems like a lot of time. Other things that we have done for that amount of time include studying French (me) and playing baseball (Jeff). So we went to this lovely, delicious restaurant called Cookshop, where the ingredients are sourced as locally as possible, and where everyone is really, really nice, even if the server tells you that you can snag the last order of scallops of the night and then comes back forty minutes later telling you that she was wrong and you have to choose something else, which causes much stress in the middle of an otherwise lovely meal.
And this morning, well, this morning. Doughnut muffins, courtesy of Orangette, because yesterday they looked fantastic and I just couldn't resist. I love nutmeg. And muffins. And doughnuts. And anything that has a combination of those? Well...
Like I said, I couldn't resist.
You shouldn't either.
Orangette's Nutmeg Doughnut Muffins
1 1/2 cup all-purpose flour
1 1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/3 teaspoon freshly ground nutmeg
6 1/2 tablespoons whole milk
1 tablespoon buttermilk
6 tablespoons unsalted butter, at room temperature
7 tablespoons sugar
2 tablespoons butter
1/3 cup powdered sugar
Preheat oven to 350 degress F.
1. Combine the dry ingredients in a medium bowl and set aside.
2. Combine the milks in a small bowl, and set aside.
3. Cream the butter until it looks light and fluffy. Add the sugar, until the consistancy is nice and ribbony, and looks a little like frosting. Add the egg until just combined.
4. With a wooden spoon, add one fourth of the dry mixture into the the butter mixture. Add 1/3 of the milk mixture until combined. Repeat, ending with the dry ingredients. Mix until dough is smooth and combined, but do not overmix.
5. Line six muffin tins with liners, and fill them. Bake for 25-30 minutes, being sure to check at 25 minutes. The minute that a toothpick comes out clean, they are done. Let cool on a rack.
6. When the muffins are cool enough to handle, melt the butter in a small pan or the microwave, and brush over the tops of the muffins. Roll in powdered sugar. Serve to your honey with a strong cup of coffee.
Makes enough for a 6-tin muffin tin.
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