Cinnamon-Sugar-Doughnut Muffins from The Back in the Day Bakery Cookbook (Review)



I collect vintage cookbooks, tablecloths, silverware, china. Most of the pieces were given to me by my grandmother and my mom. Some pieces were found in thrift stores. I was excited when I received The Back in the Day Bakery Cookbook to see that most of the pictures were taken using vintage pieces. I guess they love it as much as I do.


Cheryl and Griffith Day founded Back in the Day Bakery in Savannah, Georgia, in 2002. We have couple things in common, we enjoy scratch baking, we are self-taught bakers and we believe that baking is an art. They are nationality recognized and locally for their homespun decadent desserts and delicious rustic breads. 

To celebrate the bakery's tenth anniversary, the duo has written The Back in the Day Bakery Cookbook: More Than 100 recipes From the Best Little Bakery In The South, filled with customers' favorite recipes. 

The book is divided into chapters like: Breakfast; Coffee Cakes, Quick Breads, and Sweet Yeast Breads; Cupcakes and Cakes; Pies, Cobblers, Crisps and Tarts; Puddings and Custards; Cookies; Brownies and Bars; Confections; and Savories.

Flipping thru the cookbook you will rave looking at the mouth-watering pictures. You will find in the cookbook recipes like Ham and Cheese Pastry Puffs, Blueberry Muffins, Buttermilk Cornmeal Pancakes' Pecan-Chocolate-Espresso Coffee Cake,  Lovely Lemon Loaf, Chocolate Bread, Cinnamon Sticky Buns, Strawberry Cupcakes, Red Velvet Cake, Chocolate Heaven Cake, Brown Sugar Bundt Cake, Lemon Meringue Pie, Bourbon Pecan Pie, Salted Caramel Apple Pie, Snickerdoodles, Creole Brownies, Caramel Popcorn Bars, Roasted Chicken and Vegetable Cobbler to name a few.

Being a collector of cookbooks The Back in the Day Bakery Cookbook is becoming one of my favorite's. This cookbook is a must have for bakers and since I've received it I have been drooling 
over it.


Since I was hosting the book club, last night, I could not resist but to bake the Cinnamon-Sugar-Doughnut Muffins. It was an instant hit. On top of that my two sons and their friends loved them. If you are craving an old-fashioned doughnut this is the recipe that you should bake first. The next time I make them I will increase the amount of nutmeg in the batter. To prepare the topping you dip the muffins into melted butter and then you dunk them in a mix of sugar-cinnamon. I added nutmeg to the topping mix and it was delicious. Instead of making large muffins I baked them in mini muffin pans, which are a perfect bite size, and we ended up with 36 mini Cinnamon-Sugar-Doughnut Muffins.

In the 'Savories' chapter I decided to try the Candied-Rosemary Pecans. I omitted the Rosemary from the recipe, just because I had none left in the house, and the pecans turned out pretty good. The pecans are mixed with maple syrup, butter, sugar, cayenne pepper, cinnamon, fleur de sel and rosemary and then baked. It is just the perfect combination of ingredients and the nuts are addictive. They will keep well for up to a week in a airtight container.

Whether you are a novice or an accomplished baker you will find in this cookbook exciting recipes that will make your family and friends happy.

''The Back in the Day Bakery Cookbook'' is published in Canada by Thomas Allen & Son Ltd 


Check out their trailer for the book: 





Cinnamon-Sugar-Doughnut Muffins
Adapted from The Back in the Day Bakery Cookbook
.
For the muffins
3 cups all-purpose flour
1/4 teaspoon baking soda
2 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 cup buttermilk
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
.
For the topping
4 Tbsps unsalted butter, melted
1/2 cup sugar mixed with 2 teaspoons ground cinnamon & nutmeg to taste
.


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