Your Cooking Coach
Show MenuHide Menu

Spiced Duffins

Spread the love

Spiced Duffins

Everyone loves these delicious and healthy treats. As we run out of them, my daughter immediately reminds me to make some more. She loves to have one after school with a glass of milk. I follow it with some fruit and it is a perfect, well-balanced snack.

I keep experimenting with different flavors every time I make them. This time I was making a batch for a friend who was having a spiritual discussion and wanted some snacks for the participants.

I was making the corn salad, the potato cakes and for dessert I decided to make duffins- especially since everyone seems to love them.

To change them up a bit, I decided to add some aromatic spices. I thought of a mixture of cinnamon, cardamom, cloves and nutmeg. Since the rest of the menu was Indian fusion, I decided to add an Indian component to these as well.

The duffins tasted delicious- they had a warm spice flavor to them and cardamom, my favorite spice, stood out – which was intentional. I love cardamom flavor in sweet and savory dishes, especially in cakes…

If you have already tried the regular duffins- try these ones as well, you will love them.

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • 1 cup 1% milk
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk. Mix to combine.
In a small bowl, sift the flour, baking powder, the spices and salt. Pour into the egg mixture and stir well.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

Print Friendly, PDF & Email

2 Comments
Lisa Rieger
at

Yum! I made these with my kids this morning. I didn’t have light olive oil and worried about the taste using another kind, so I used canola oil. I also don’t eat dairy so I made them using vanilla flavored soy milk, and they are great!! I combined some of the spices from this recipe with the jelly centers from your other duffin recipe–double yum! And my kids also decided that in addition to “duffins” they could be called “muffnuts”.

at

I love the name, ‘muffnuts’- very creative. Glad you liked them…

Leave a Reply

Your email address will not be published. Required fields are marked *