Sharktopus Muffins

Doughnut Muffins

Sharktopus is the most amazing thing I’ve seen in a while.  I know that you’re probably wondering if I’ve gone off the deep end yet.  I assure you that I haven’t.  In fact, if anything, I’m happy that law school hasn’t seemed to have completely taken over my life.  I had enough time this weekend to join a couple delightful classmates for the Sy-Fy Sharktopus special.  Within two hours, minus commercial time, Sharktopus ate more than thirty sun-bathers, swimmers, media anchors, otherwise innocent by-standers, and a corrupt scientist played by Eric Roberts.  We speculated that the really kitschy “special” effects were a result of blowing the budget on hiring Roberts for the gig.  Whatever the case may be, my friends expected some good quality baking for the occasion.  So I provided the best “made-for-TV-movie-watching muffins” I could think of.  When you scarf down some of these goodies, be sure to say (aloud) “Let’s 86 this freak!”

–Little Ms. Muffin

Doughnut Muffins

3/4 cup sugar

1 egg

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

3/4 cups milk

1/4 cup vegetable oil

1 teaspoon vanilla

1/4 teaspoon lemon zest

For Coating:

1/3 cup melted butter

1/2 cup cane sugar

1)      Preheat oven to 350 degrees.  Grease a muffin tin, or spray with vegetable cooking spray.

2)      Beat the sugar and egg together for two to three minutes in a large bowl. In a separate bowl, combine the flour, baking powder, salt, and nutmeg. In yet another small bowl whisk together the milk, oil, vanilla, and lemon zest.

3)      Add half of the flour mixture to the sugar mixture and stir with a large spoon just until combined. Stir in half of the milk mixture and stir to combine. Repeat this step, but be careful not to over-mix the batter.

4)      Pour the batter into the muffin cups and bake for about 15 minutes.

5)      Allow the muffins to cool for a few minutes and roll them in the melted butter. Let the buttered muffins sit for a couple minutes, and then roll in the cane sugar.
**Recipe adapted from


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