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Doughnut Muffins

Muffins:

1 1/2 cups unsalted butter (room temperature)
1 3/4 cups sugar
4 large eggs
6 cups flour
1 tbsp + 2 tsp baking powder
1/2 tsp baking soda
1 3/4 tsp salt
1 tsp ground nutmeg
1 2/3 cups milk
1/4 cup buttermilk

Dipping

1 cup melted butter
2 cups sugar
2 tbsp ground cinnamon

Put a rack in the middle of the oven and heat the oven to 350 degrees. Cream the butter and sugar in a large bowl; beat in the eggs one at a time, just until mixed in. Sift together flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix 1/4 of drying ingredients in the butter mixture. Then mix in 1/3 of milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t over mix. Grease and flour a standard size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, 30-35 minutes.

Combine sugar and cinnamon together. Melt 1 cup butter. After muffins have cooled to the touch roll in melted butter and then in the sugar and cinnamon mixture. Let cool and enjoy.

Caramel French Toast

1 loaf French bread
1/2 cup melted butter
8 eggs
1/2 cup heavy whipping cream
2 cups milk
2/3 cup brown sugar
1 tsp cinnamon
1 tsp vanilla

Caramel sauce
1 cup brown sugar
1 cup butter
1 cup heavy whipping cream

Preheat oven to 350 degrees; generously spray 9 x 13 baking pan. Tear French bread into pieces and place in baking dish; drizzle melted butter over torn bread. Lightly whisk eggs, add cream, milk, brown sugar, cinnamon and vanilla until combined; pour over torn bread. Bake for 45 minutes at 350 degrees. Let cool 5-10 minutes before cutting.

Combine brown sugar, butter and whipping cream in saucepan. Bring to a boil and let cool. Generously spoon caramel sauce over French bread portions.