Good Morning Good Morning!

Happy Wednesday!

I am so excited about today's post.

My friend Megan from Contented Sparrow is here with us today and she has some yummy things to share!

Hey there! I'm Megan and I tap out words over at Contented Sparrow. It's a pleasure to share a simple recipe here with you today in Rachel's lovely space!

Baking makes me happy. Filling the house with scrumptious smells and special treats for my family is one of my favorite ways to serve them. My mom gave me a new cookbook recently, the Back in the Day Bakery Cookbook, and these Cinnamon-Sugar-Doughnut Muffins are the first recipe I tried. (I was able to visit the bakery during a recent trip to Savannah and it I highly recommend you pop in if you're ever in the area. Cutest bakery ev-ah!)  The muffins are doughnut-like and cakey in texture.  The kids gobbled them down alongside of their cold cups of milk and said, "Ohhhh, they're sooo good, Mom!"  Now, that's the reaction I was hoping for! Here's a photo journey through the muffin-making and then the recipe is posted below.

Have at it and enjoy!

(And, thank you so much to Rachel for having me!)

Cinnamon-Sugar-Doughnut Muffins from Back in the Day Bakery Cookbook Ingredients For the Muffins 3 cups unbleached all-purpose flour 1/4 teaspoon baking soda 2 1/2 teaspoons baking powder, preferably aluminum-free 3/4 teaspoon fine sea salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cardamom 3/4 cup plus 2 tablespoons whole milk 2 tablespoons buttermilk 8 tablespoons (1 stick) unsalted butter, at room temperature 3/4 cup sugar 2 large eggs For the Doughnut Coating 8 tablespoons (1 stick) unsalted butter, melted 1 cup sugar mixed with 1 tablespoon ground cinnamon Directions To make the muffins: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F.  Lightly spray 12 large muffin cups with vegetable oil spray. Sift together the flour, baking soda, baking powder, salt, nutmeg, and cardamom.  In a medium bowl, combine the milk and the buttermilk. In a large mixing bowl, using a handheld mixer on medium speed, cream the butter for 2 to 3 minutes.  Turn the speed to low and gradually add the sugar.  Continue to mix until the mixture lightens in color.  Add the eggs one at a time, beating just until combined.  Add the dry ingredients in thirds, alternating with the milk mixture, mixing just until smooth; do not overmix. With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full.  Bake for 20 to 25 minutes, until the tops are firm to the touch and lightly golden. While the muffins bake, set up two bowls to dunk them in.  In one bowl you will have the melted butter, and in the other bowl you will have the cinnamon sugar. Let the doughnuts cool completely on a wire rack.  Dunk them in melted butter, then coat them with the cinnamon sugar.  The muffins can be stored in an airtight container for up to 2 days.

Are you guys drooling yet? I've been having a serious donut craving lately and I think this just about settles it!

I LOVE Megan's blog and her pictures. She has such a way of capturing the moment and telling a story with the photo's she snaps and the words she so beautifully describes.

And not only does she do all that, but she also has an Etsy Shop!

You must go check it out!

Sparrow Mercantile

Thank you so much for sharing this delicious recipe with us Megan!

You are the Bee's Knees! :)