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Off the Shelf: Dunkin’ Duffins


DuffinsMonica Puri BangiaSugared Duffins.

Even as I continue my quest for healthy food alternatives, I think back fondly to my high school years, when I would eat an Entenmann’s chocolate-covered donut almost everyday.

I would wash it down with some whole milk and a small bag of potato chips — a very healthy meal!

I eventually moved on to the coconut-covered chocolate donut from Dunkin Donuts.

All I knew was, it tasted good. But these days I have other priorities. And while I was looking for information on donuts, I found out it has a whopping 340 calories. Oh my, I think I gained a few pounds just doing the research.

For, in fact, while I was one bite away from a 12-step program for donut addicts in my youth, I now can’t remember the last time I indulged in a donut — or should I say doughnut?

Last year I was at the The Mall at Short Hills with a friend and we came upon a bakery called Brownie Points, with delicious-looking cupcakes, cakes and brownies. It looked very appetizing and clean. I bought a cupcake for my daughter to take home.

While we were paying, we looked over to a table covered with round, muffin-like confections. We were curious, so took a few steps closer.

And that’s when I met my first “duffin” — a cross between a donut and a muffin. And they’re baked.

Well, it did not take long before the old donut desire got the best of me, and we were sitting down with a cinnamon-sugar duffin.

It was heavenly. Similar to a pound cake but lighter, it was not too sweet. We played it cool, saying we might come back again and indulge every once in a while — but, O.K., maybe more often than that.

A few weeks ago, I found out the bakery had left the mall. How disappointing. How will I satisfy my newly formed duffin desire?

Once I get something in my head, especially if it is food related, it doesn’t leave me until I resolve it. The same thing happened with the duffins. I began an extensive search on the Internet. I was thrilled to find a recipe for it, which I then tweaked to my taste to make it my own.

I used white whole-wheat flour, raw sugar and added a bit of almond extract in addition to the called-for vanilla extract. Delicious.

But also very healthy. They have just a quarter cup of extra light olive oil.

I sat down and indulged in a duffin with some hot coffee. It brought me back to those unhealthy donut days.

I am planning on baking a chocolate and a jelly-filled one in the next few weeks. Stay tuned for it on my blog.

Duffins (Healthy Donuts)

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 percent milk
1 teaspoon vanilla extract
1 teaspoon almond extract


1 tablespoon butter, melted
½ teaspoon cinnamon
½ cup fine raw sugar

Preheat oven to 350 degrees 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, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well.

Divide batter evenly into the muffin cups, filling about half 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 half cup sugar and cinnamon into another small bowl and mix well.

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

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March 4, 2010 - Posted by | My Family | , , , , , , ,

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