Recently, I ran across a recipe for donut muffins. Muffins that taste like donuts. What could be better than that? Everybody likes muffins and everybody likes donuts, but eating both for breakfast is overkill. But if the two great flavors could be combined... well, that could be as revolutionary as the pretzel-croissant at City Bakery.
The muffins were delicious but tasted only faintly of donuts. It is interesting that baked nutmeg imparts almost the same flavor as deep-frying grease. I altered the recipe slightly by using buttermilk instead of the soured milk but I doubt that would have changed the flavor much. I also did not add the butter and sugar topping, which might have enhanced the donutty ambiance.
I ate a few muffins on Monday and a few more on Tuesday. Muffins go stale pretty quickly. I began to think about what to do with the donut muffins that taste only faintly like donuts. Then I had a thought.
It was a beautiful thought.
What could be done to donut muffins that taste only faintly of donuts? Why, slice them up like this:
and make...
donut muffin french toast! When soaked in eggs and milk and fried in butter donut muffins that taste only faintly of donuts make delicious french toast. Three breakfast sensations in one! Now to just work bacon into the recipe.
Brilliant!
Posted by: Cheryl | 21 January 2009 at 10:38 PM
Joe, you are a genius.
Posted by: Dane | 22 January 2009 at 09:49 PM
You guys are making me blush!
Posted by: Joe | 22 January 2009 at 10:34 PM
Wow. sounds like the best breakfast food ever.
Posted by: janet | 28 January 2009 at 05:54 PM
It's not as good as a loco moco but it's close.
Posted by: Joe | 28 January 2009 at 06:28 PM