It’s time once again for our Vintage Recipe Swap! A few months ago Christianna from Burwell General Store found a vintage cookbook / hymnal (All-Day Singin’ and Dinner on the Ground) during her travels, or as she put it a Junk Store Find! Well let me tell you my friends, what a find that little book turned out to be!!
This will be my fifth appearance in the recipe swap and over the last few months our little group has grown into quite a diverse bunch of bloggers and they will amaze you with the many variations of this recipe that they will come up with, so make sure you head on over to Burwell General Store to see a list of all of our participants this month! This month’s recipe is for Potato doughnuts, and the rules are to change 3 of the ingredients while staying somewhat true to the original recipe.
While I am becoming and old hand at changing around these recipes, I have to admit that this one made me sit down and really think it through, and I will tell you all a secret….shhh I don’t look at the recipe until the day I decide to make it, I don’t think about it at all, I just feel the right idea will come to me.
I wasn’t too sure when I started making my entry into our little blog swap that it was really the right choice, but I had committed to it, and time was running out and it was too late to change it…….but it wasn’t too late to adapt it!
Months ago I had seen a slew of doughnut Muffins across the blogoshpere and I thought they were cute, they looked tasty enough but the interest wasn’t there. But now I needed to come up with my own version of a doughnut muffin and I needed to be inspired…..sigh
As I adapted my muffin recipe with a tweak here and there, I forgot how many it made. As I loaded my first batch of doughnut muffins into the oven, it finally came to me!! Inspiration at last!! I had just bought some beautiful fresh blueberries and they would be perfect for blueberry fritters!
The muffins were delicious, and the fritters were incredible when they were warm, as they cooled they did lose a little of their appeal (so I had to eat fast!!).
6 oz. (12 Tbsp) unsalted butter, warmed to room temperature
1 cup sugar
2 large eggs
3 cups all-purpose flour
1 Tbs. baking powder
1/4 tsp. baking soda
1 tsp. salt
1/2 tsp. ground nutmeg
1 cups milk
1/2 cup Greek Yogurt
1/2 cup fresh Blueberries (for fritters)
4 oz. (8 Tbs.) unsalted butter
1 cup sugar
1 Tbs. ground cinnamon
1 cup confectioners sugar (for fritters)