DONUT MUFFINS
Mini muffins that taste just like cinnamon sugar doughnut holes! The secret ingredient is nutmeg.
Provided by Dianne
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
- Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
Nutrition Facts : Calories 88 calories, Carbohydrate 12.8 g, Cholesterol 0.4 mg, Fat 3.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 66.3 mg, Sugar 8.6 g
BAKED APPLE DOUGHNUTS
These easy and delicious baked apple doughnuts are tender, sweet, and studded with pieces of tart apple. The trick is to coat the dough in lots of cinnamon sugar, and then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. Enjoy with coffee and a crossword!
Provided by summer
Categories Bread Quick Bread Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
- Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
- Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
- Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
- While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 30.9 g, Cholesterol 26.5 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 3.8 g, Sodium 176.6 mg, Sugar 18.3 g
APPLE DOUGHNUTS (BAKED)
I found this recipe in my "Teacher in Space Cookbook". It was submitted by Utah's Teacher in Space, Linda Preston. (I guessed at the yield amount)
Provided by Kim D.
Categories Quick Breads
Time 35m
Yield 12 doughnuts
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, combine flour, baking powder, salt, nutmeg and sugar.
- Cut in shortening.
- Mix in egg, milk and apples.
- Fill greased muffing pans or doughnut baking pan 2/3 full with batter.
- Bake for 20-25 minutes.
- While they are still warm, roll in 1/2 cup melted butter and then roll in cinnamon-sugar (1 teaspoon cinnamon and 1/3 cup sugar).
Nutrition Facts : Calories 220.1, Fat 14.2, SaturatedFat 6.6, Cholesterol 38.7, Sodium 213, Carbohydrate 21.5, Fiber 0.6, Sugar 9, Protein 2.4
RAW APPLE MUFFINS
I made these years ago everyday in a small cafe I worked at. They are chunky with the batter just holding all the fruit and nuts together.
Provided by julimac
Categories Breakfast
Time 55m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Using 3 Bowls:.
- Combine apples and sugar.
- Combine dry ingredients except raisins and walnuts.
- Combine liquid.
- Mix liquids and apples. Combine with dry ingredients to moisten. Add walnuts and raisins. Bake 25 minutes at 350.
- i've just made them recently and if all the quantities are included and not overbaked, the apples alone make this moist and almost sticky. So i hope some will give this recipe a try.
Nutrition Facts : Calories 358, Fat 16.6, SaturatedFat 2.1, Cholesterol 35.2, Sodium 320.9, Carbohydrate 49.7, Fiber 2.9, Sugar 28.6, Protein 5.2
DONUT MUFFINS
This appeared in our local paper, The Boston Globe, just this week. I've yet to make them but they sounded to yummy not to post.
Provided by dojemi
Categories Dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Set the over at 375 degrees.
- Butter a 12-cup muffin tin and set aside.
- In a large bowl, whisk the flour, sugar, baking powder, and salt just to blend them.
- In another bowl, whisk together the egg, oil, buttermilk, and sour cream.
- Add the buttermilk mixture to the flour mixture.
- With a wooden spoon, stir until the mixture is combined.
- Spoon the batter into the muffin tins, filling each right up to the top.
- Bake the muffins for 20 minutes or until they are firm and golden and a skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes.
- To make the coating:.
- In a small saucepan melt the butter.
- In a large shallow bowl, combine the sugar and cinnamon.
- Stir well.
- While the muffins are still hot, turn them out of the tin.
- Brush each muffin with melted butter.
- Roll in the cinnamon-sugar mixture.
Nutrition Facts : Calories 318.3, Fat 19.2, SaturatedFat 5.1, Cholesterol 30.5, Sodium 239.8, Carbohydrate 34, Fiber 0.7, Sugar 17.5, Protein 3.4
BAKED DONUT MUFFINS
Make and share this Baked Donut Muffins recipe from Food.com.
Provided by Petunia
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl, cream the margarine and sugar.
- Beat in the egg.
- Add the dry ingredients and then the milk.
- In a greased 12-muffin pan, fill each cup 2/3 full with batter.
- Bake 20-25 minutes until done.
- When done, but not completely cooled, roll each muffin top in the cinnamon sugar.
Nutrition Facts : Calories 156.9, Fat 3.5, SaturatedFat 0.9, Cholesterol 16.9, Sodium 183.2, Carbohydrate 29.3, Fiber 0.4, Sugar 16.7, Protein 2.5
DOUGHNUT MUFFINS
These individual sugar-dipped cupcakes are baked not fried but taste just as delicious and are best straight from the oven
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 38m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Lightly grease a 12-hole muffin tin (or use a silicone one). Put 140g sugar, flour and bicarb in a bowl and mix to combine. In a jug, whisk together the yogurt, eggs and vanilla. Tip the jug contents and melted butter into the dry ingredients and quickly fold with a metal spoon to combine.
- Divide two-thirds of the mixture between the muffin holes. Carefully add 1 tsp jam into the centre of each, then cover with the remaining mixture. Bake for 16-18 mins until risen, golden and springy to touch.
- Leave the muffins to cool for 5 mins before lifting out of the tin and rolling in the extra sugar.
Nutrition Facts : Calories 229 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
DONUT MUFFINS
Little nutmeg-scented mini muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up. You can substitute butter for margarine.
Provided by CHEF GRPA
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 375*F. Grease 24 mini-muffin cups.
- 2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
- 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
- 4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
- My Note: I was curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be that I misprint? Mine is a standard, mini-muffin tin. Second, I really don't like nutmeg much. So WHY do I LOVE these muffins?! And why can't I stop popping them in my mouth? Don't kid yourself by thinking that because they're small you won't eat as much. You'll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 teaspoons baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they're so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins. This recipe makes 24 mini muffins. You fill the muffins cups 1/2 full with batter, and they should rise to just above top of the muffin tin. You can certainly also make 12 larger mini muffins if you wish, but "officially" this recipe makes 24. I think 12 has worked for me because my muffin tin is on the bigger side. Sorry about the confusion!
- I dare you to eat just one -- With that in mind the only thing I would do differently next time is to double or triple the recipe because these don't last long. I sprayed a little Pam for baking in the bottom of my mini-muffin cups so they'd pop right out. I can't wait to make these with my niece as this is definitely a kid friendly recipe.
- I put in a little less than 1/2 tsp of nutmeg. I also coated mine in powdered sugar, vanilla glaze and a chocolate glaze. We all like the vanilla glaze best! Here is the recipe I used for my vanilla glaze 2 cups confectioners' sugar 1 tsp vanilla extract 1 TBS milk 1 TBS butter, softened Put that into a bowl and mix together. I added more milk, but I didn't measure. I just got it to the consistancy I liked. Once I mixed it, I poured have of the glaze into another bowl and added 1 TBS cocoa powder and mixed. Then I dipped the muffins in the glazes and let dry. I double dipped them. Then on the vanilla glaze ones, I dipped some of the tops in the chocolate glaze. Also, glaze them once they have cooled. If you don't wait, they will fall apart.
BAKED RAW APPLE DONUT MUFFINS
These are really yummy muffins. My friend Jenny brought these to a potluck once and I asked her for the recipe. I am giving the original measurements for the topping as she gave me, however I prefer to make less toppping.
Provided by HeatherFeather
Categories Quick Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Prehat oven to 350 F and have ready greased muffin tins.
- Sift together flour, baking powder, baking soda, salt, sugar, and nutmeg.
- Cut in shortening until mixture is like fine crumbs.
- Mix together milk, eggs, and grated raw apple.
- Add all at once to the flour mixture and then stir together quickly and thoroughly.
- Fill greased tins 2/3s full and bake 20-35 minutes, or until a toothpick tests done.
- Remove from pan and dip tops first in melted butter then in cinnamon sugar mixture.
Nutrition Facts : Calories 303.3, Fat 17, SaturatedFat 7.9, Cholesterol 43.9, Sodium 191.8, Carbohydrate 36, Fiber 0.8, Sugar 20.7, Protein 2.9
More about "baked raw apple donut muffins food"
BAKED APPLE CINNAMON DONUT HOLES - FAMILY FOOD ON THE …
From familyfoodonthetable.com
4.4/5 (11)Total Time 22 minsCategory Breakfast & BrunchCalories 140 per serving
- In a separate medium bowl, whisk together the butter and brown sugar until smooth. (I think a hand mixer works best for this but you can use a fork and just beat it really well.) Add the egg and mix again. Add the applesauce, milk and vanilla and stir to combine.
AMAZING BAKED APPLE CIDER DONUTS - PRETTY. SIMPLE.
From prettysimplesweet.com
APPLE CINNAMON SUGAR DONUT MUFFINS RECIPE | BARBARA …
From barbarabakes.com
Reviews 49Estimated Reading Time 3 minsCategory MuffinsTotal Time 25 mins
- In a large bowl, beat together sugar and egg until light in color. Add in vegetable oil, milk and vanilla extract.
- In a small bowl, whisk together flour, baking powder, salt, and cinnamon. Add to egg mixture and stir to combine. Stir in grated apples.
APPLE CIDER DONUT MUFFINS | BAKED BY RACHEL
From bakedbyrachel.com
STUFFED BAKED APPLES - FOXES LOVE LEMONS
From foxeslovelemons.com
BAKED APPLE DOUGHNUTS | JUST A PINCH RECIPES
From justapinch.com
BAKED RAW APPLE DONUT MUFFINS - LUNCHLEE
From lunchlee.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
HOW TO MAKE THESE APPLE CIDER DONUT MUFFINS - GOOD MORNING …
From goodmorningamerica.com
EASY BAKED APPLE DONUTS (HEALTHY, EASY, LOWER SUGAR)
From yummytoddlerfood.com
APPLE CIDER DONUT MUFFINS - THE SEASONED MOM
From theseasonedmom.com
DOUGHNUT MUFFINS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
28 DELICIOUS SKINNY RECIPES - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
BAKED APPLE CIDER DONUTS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MAPLE WALNUT STUFFED BAKED APPLES | KITCHEN VIGNETTES | PBS FOOD
From pbs.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love