What do you call a pastry with an identity crisis? We call it delicious.
Cook’s Country test cook Sarah Gabriel rolls a muffin made with a donut-like batter in a bowl of cinnamon sugar before placing it on the baking sheet at lower left ahead of a taste test of so-called “muffin donuts,” a sort of halfway meeting between two breakfast classics.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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