I have been making these Doughnut Muffins since high school.  They are super delicious and quick and easy to make.  It says in the recipe, “They are done when the edges begin to brown and the centers sink in.”  But my centers never sank.  They still tasted delightful and so it never bothered me much.  But now, to my utter surprise, the centers have started to sink.  I don’t recall doing anything differently, I don’t have any different equipment, they just work right now.

I read (along with half the nation) Malcom Gladwell’s, “Outliers” at the beginning of the year.  In it, he asserts the theory that in order to become an expert at something, you have to work at it for 10,000 hours. I don’t think that I’ve spent quite that much time on these muffins, but maybe there is something to be said for there being a threshold of time at which you all of a sudden become better at whatever it is that you are working at.  Maybe it’s a different amount of time for different types of activities.  I don’t know, but somehow it makes me hopeful.

Here’s the recipe:

Doughnut Muffins

1/2 cup butter
1 cup sugar
1 large egg
1 1/2 cups flour
1/4 tsp nutmeg
2 1/2 tsp baking powder

Cream sugar and butter.  Stir in beaten egg. Stir in the sifted dry ingredients.  Do not beat.  Bake at 350 for 25-30 minutes. They are done when the edges begin to brown and the centers sink in.