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Infused Donut Muffin Minis | Cannabis Recipe

By: Dorothy Lawson, featured in Cannabis Cactus, July 2022

Recommended Listening: Bittersweet Symphony by Dallas String Quartet

https://cannabiscactus.com/infused-lemon-sugar-cookies-cannabis-recipe/




Summer’s here and making something quick and easy is the priority; especially if you’re planning a staycation or a BBQ by the pool. What better way to celebrate than with edibles by the pool? You’ll need something that’s easily transportable, won’t melt, and isn’t perishable. That something is the chewiest lemon crinkle cookie around! They’re so chewy in the center, but crunchy on the outside, with hints of lemon. For this cookie infusion, I used Chronic Health’s THC Glycerin tincture. It’s a simple 1:1 substitution for the sugar in the recipe. Before you begin, head on down to your favorite dispensary and make sure to pick up a bottle. It’s a broad spectrum tincture, so you’ll be sure to have a relaxing time. Now, let’s get baking! Literally and figuratively.

Recipe: Infused Donut Muffin Minis

Yield: 96 – 4mg mini donut muffins Prep Time: 60 Minutes Bake Time: 15-20 Minutes Tools to make this recipe: 2 x 24 count mini muffin baking pan, hand mixer or stand mixer, mixing bowl, bowls, spatula

Ingredients

  • 5 ⅔ cup AP Flour

  • 1 Tbsp + 2 tsp Baking Powder

  • ½ tsp Baking Soda

  • 1 ¾ tsp Salt

  • 1 tsp Nutmeg

  • 12 oz Butter

  • 1 ⅝ cup Sugar

  • 1 oz Chronic Health THC Glycerine Tincture (400mg)

  • 1 ⅔ cup Whole Milk

  • ¼ cup Buttermilk

  • 2 tsp Vanilla Extract

  • 4 whole Eggs

Chocolate Dipping Sauce:

  • 6 oz Chocolate, Chopped

  • 4 oz Heavy Cream

Instructions

  1. Think about how much medication you want to make each mini muffin. This recipe makes 96 – 4mg portions. Know that if you are making stronger dosage muffins then you’ll need more infused tincture, so you’ll need to reduce the volume of your sugar by how much you increase the infused tincture. Consider what dosage is right for you before you do anything and make a note.

  2. Preheat oven to 350℉. You will have a little potency loss baking at 350℉, but just know that in the back of your mind. If that is a big concern for you, set the temp at 325℉ and you’ll need to bake for longer.

  3. Blend together the flour, baking powder, baking soda, salt, and nutmeg in a bowl. In a separate mixing bowl beat together butter, infused tincture, and sugar until it is light and fluffy. Slowly add in the eggs, one at a time until incorporated. Mix together the milk, buttermilk, and vanilla together. Add the dry and wet ingredients alternately in 3 parts; dry, wet, dry, wet, dry.

  4. Divide your batter with a scoop or a tablespoon measure into mini cupcake molds. If you want to add berries to your muffins, split your batter in half when filling molds and place the berry in the middle.

  5. Bake your mini muffins til golden brown. Check at 10 minutes and turn the tray around. Then bake for another 5-10 minutes, about 15-20 minutes total. Baking time depends on your oven. Let cool in the muffin tray for about 5 minutes, then flip over on a wire rack to cool or a sheet tray for tossing in cinnamon/sugar. Fill the next round of mini muffins.

  6. While muffins bake, melt 1 lb of butter. Set aside when melted for dipping muffins. Mix together 2 cups of sugar + 1 tsp cinnamon and set aside. Next make your chocolate ganache dip for those you want to glaze with chocolate. Microwave heavy cream til slightly simmering, 1-2 minutes, check every 30 seconds, then toss in the chopped chocolate. Mix and wait for the heavy cream and chocolate to become one.

  7. Dip muffins in butter, then toss in the cinnamon/sugar mixture. Allow to rest, so it creates a crust if possible. Overnight, the cinnamon sugar ones get a hard crust. Dip muffin tops in chocolate ganache.

  8. Serve!

Notes:

Vegan/dairy-free option: Substitute vegan butter for butter for dairy-free baking. Substitute 1 can of coconut cream, using only the cream from the top after 1 day in the fridge for the milk, and substitute dairy-free sour cream for the buttermilk. Toaster Series: Bake 12 mini muffins at a time in a 12 piece mini cupcake tray. Reserve the rest for later. Store batter for up to 3 days.

Did you make this donut treat? Post a photo with #CannabisCactusRecipes. We love to see your work!

If you have any questions, send me an email at rubyredconfections@gmail.com or Instagram or FB @RubyRedConfections

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