INDIAN SPICED MINI DONUT MUFFINS
Turn mini muffins into donuts! Simply roll warm muffins in melted butter and coat with spiced sugar. Cinnamon, cardamom, and garam masala add a little Indian flair.
Provided by Betty Crocker Tasteseekers
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Nutrition Facts : ServingSize 1 Serving
INDIAN SPICED MINI DOUGHNUT MUFFINS
Turn mini muffins into doughnuts! Simply roll warm muffins in melted butter and coat with spiced sugar. Cinnamon, cardamom, and garam masala add a little Indian flair.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350° F. Grease 24 mini muffin cups.
- In large bowl, beat 1/3 cup butter, 1/2 cup sugar and the egg with electric mixer on medium speed until blended. In medium bowl, mix flour, baking powder, salt, nutmeg and ginger. Add alternately with milk to butter mixture. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until light golden brown. Cool 5 minutes. Remove from pan.
- In large food-storage plastic bag, mix 1 cup sugar, the cinnamon, garam masala and cardamom. Roll hot muffins in melted butter, then toss in sugar mixture to coat. Serve warm.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Mini Muffin, Sodium 130 mg, Sugar 13 g, TransFat 0 g
MINI SPICED CARROT MUFFINS
The Indian spice-mix garam masala gives these muffins a delicious and grown-up twist. I love using bright, festive mini-muffin liners, they remind me of a Holi party, the Hindu festival of colors.
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 48 mini muffins
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
- Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers.
- Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl.
- Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps).
- Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using.
- Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes.
INDIAN DOUGHNUTS
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a saucepan, heat the milk over medium heat just until it comes to a boil then immediately turn off the heat. Place the cornmeal in a large bowl. Add the hot milk and mix lightly. Sift together 1 cup of flour, the sugar, baking powder, cinnamon, nutmeg, and salt. Stir the melted butter and the egg into the cornmeal mixture. Stir the flour mixture into the cornmeal mixture and mix well. If the dough doesn't hold together, add more flour 1 tablespoon at a time. The dough should be firm enough to handle, but keep it soft by using as little flour as possible.
- Place the dough in a bowl, cover, and refrigerate 30 minutes. Flour your hands and turn the dough out onto a lightly floured surface. Using your hands, roll into logs 1-inch in diameter. Using a knife, cut into 1 1/2-inch lengths.
- Meanwhile, heat the oil in a deep fryer (or at least 2 inches of oil in a deep, heavy pot) to 350 degrees F. (Do not overheat, or the doughnuts will not cook through.) Working in batches to avoid crowding the pot, fry the dough nuts, turning occasionally, until golden brown, 4 to 5 minutes. Drain on paper towels, sprinkle lightly with confectioners' sugar, and serve immediately.
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