Doughnut Muffins

As the cool blue night swiftly settled over the world, some kind of wonderful magic came to life and I was cast into a dreamy spell.

In the soothing stillness of the night, something stirred- maybe it was my sorrow bidding these hazy dreams farewell.

These lingering summer nights that are so closely intertwined with Autumn feels like a blended painting of mixed emotions...something bittersweet and poetically beautiful.

At nightfall the garden outside my bay window comes to life.  Nighttime crickets sing while beautiful, fragrant Moon Flowers blossom.

The moon hangs like a shimmering pendant in the iridescent sky, its pale light flowing endlessly upon the garden and in the shadows of the evening, beauty shines through.  I watch this almost every evening.

The shadows of winter are almost upon us, but I will find beauty in its darkness.  As the world changes and the cold spell is cast, and the leaves and flowers die away, I will see only the color they turn- a beautiful gold.  A golden world is upon us, full of crisp, invigorating air and sunsets with great luster.

Doughnut Muffins
(adapted from Ina Garten)

2 cups AP flour
1 1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon cloves
Pinch of salt
1 egg
1 1/4 cup whole milk
2 tablespoons butter, melted
1 teaspoon vanilla

Brown Sugar Cinnamon Glaze:
1/4 cup brown sugar
1/4 teaspoons cinnamon
1 tablespoon butter, melted

Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, sugar, baking powder, cinnamon, cloves and salt.  Set aside.

In a separate bowl, whisk together egg, milk, butter and vanilla.  Add mixture to dry ingredients.

Using a rubber spatula, fold until batter is well incorporated.

Pour evenly into prepared muffin tins.  Bake for about 17 minutes or until cake tester comes out clean.  Let cool on a wire rack.

Mix ingredients for Brown Sugar Cinnamon Glaze and brush over each muffin.

Serve with coffee.