Skinny Bitch Bakery by Kim Barnouin

Author:Kim Barnouin
Language: eng
Format: epub
Publisher: HarperCollins

Doughfinns

Are they muffins or doughnuts? Nobody knows! And who the hell cares once you bite into the fluffy cake goodness and find the sweet gooey jelly center? Enjoy. You’re welcome, bitches. Makes: 12 doughfinns

1 cup almond milk

1 teaspoon vinegar

½ cup Earth Balance, at room temperature

¾ cup sugar

1 teaspoon vanilla extract

1½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 teaspoons cornstarch

¼ teaspoon ground nutmeg

¼ cup jelly or jam (flavor of your choice)

1 Preheat the oven to 350˚F. Line a muffin pan with cupcake liners. In a small bowl or measuring cup, stir together the almond milk and vinegar and set aside. In a large bowl, cream the Earth Balance and sugar with an electric mixer, about 2 minutes. Add in the vanilla extract and beat until well mixed. In a separate bowl, stir together the flour, baking powder, baking soda, salt, cornstarch, and nutmeg. Alternately add the dry ingredients and the almond milk mixture to the creamed butter. Stir with a wooden spoon just until the ingredients are all incorporated.

2 Fill the cupcake liners with about 1 tablespoon of batter and place 1 teaspoon of jelly in the center of the batter. Fill up the rest of the cupcake liner until it’s about three-quarters full. Bake 18 to 20 minutes. Remove from the oven and allow to cool on a wire rack.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.