Glazed Doughnut Muffins

Glazed Doughnut Muffins

1/4 c. butter
1/4 c. oil
1/2 c. sugar
1/3 c. brown sugar
2 eggs

1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. nutmeg
1 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
2 2/3 c. flour
1 c. milk

• Mix butter, oil, sugars, and eggs in a mixing bowl.  Blend in dry ingredients.  Then add milk and mix until well blended.
• Spray a regular-sized muffin tin with cooking spray and fill each of the 12 cups to the brim with batter.  (I used mini muffin tins and got 36 muffins/"doughnut holes".
• Bake 17-18 minutes at 425°.  Bake mini muffins about 14-15 minutes.
• Remove from pan and let cool about 5 minutes then dip/twirl the top of the muffins in glaze.  Let glaze harden and dip again if desired.

Glaze: 
Mix until smooth: 3 Tbs. butter, 1 c. powdered sugar, 1 tsp. vanilla, 2 Tbs. hot water.

Energy (Granola) Bars

3 cups granola
1 cup (heaping) nuts
1 cup (heaping) dried fruit
3/4 cup bonus ingredient
3/4 cup bonus ingredient (yes, another one)
1/2 cup brown sugar
3 Tablespoons whole wheat flour
4 egg whites

Click on images to enlarge

Bonus ingredients are things like:
a second dried fruit, seeds, another nut, chocolate chips, peanut butter chips, coconut, whatever floats your boat!

Mix all ingredients in a large bowl. Prepare a 10x15 cookie sheet by lining it with foil and then spraying with a light layer of oil. This really helps when releasing the bars.

Press mixture into prepared pan.

Bake at 300* for 20-25 minutes or until lightly browned. Let cool for 10 minutes and then cut into bars. (I use a Bash-n-Chop and press it into the mixture so I don't drag a knife over the foil under the bars. You could probably use a pancake turner or anything like that.) Don't wait until completely cool or the bars will just crumble.

Remove from pan and separate into bars when completely cool.

Makes about 24 bars depending on how they're cut.

Enjoy!



The bars pictured here were made with almonds, dried cranberries, coconut, chocolate chips and a wee bit of flax seed.