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Doughnut Muffins

These. are. awesome.  I came across this recipe on Pinterest and knew that I had to try them out.  It’s basically a guilt-free doughnut since it’s baked, not fried (at least that’s what I’ve been telling myself).  



    • 1/4 cup butter, room temp
    • 1/4 cup vegetable oil
    • 1/2 cup granulated sugar
    • 1/3 cup brown sugar
    • 2 large eggs
    • 1 1/2 tsp baking powder
    • 1/4 tsp baking soda
    • 3/4  tsp nutmeg
    • 1 tsp cinnamon
    • 3/4 tsp salt
    • 1 tsp vanilla extract
    • 2 2/3 cups all-purpose flour
    • 1 cup milk


    • 3 tbsp butter, melted
    • 1 cup confectioners’ sugar, sifted
    • 3/4 tsp vanilla
    • 2 tbsp hot water



    • Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely
    • In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth
    • Add the eggs, beating to combine
    • Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla
    • Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined
    • Spoon the batter evenly into the prepared pan, filling the cups nearly full
      • I used an ice cream scooper, which helps you keep all the muffins the same size
    • Bake the muffins at 425°F for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean


    • In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water
      • Whisk until smooth
    • When the muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden.  I strongly recommend going for another dip in the glaze – after all, this is the best part and the double dip ensures that you’ve got a good solid coat on there
    • Serve warm, or cool on a rack and wrap airtight
      • Muffins will keep at room temperature for about a day


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