Thursday, September 1, 2011

Apple Cinnamon Doughnut Muffins

Doughnut muffins… I was intrigued just by the title… does it count as a doughnut or a muffin – I see a donut as a treat, and a muffin as a breakfast food… so how happy was I to have both in one (and be able to enjoy my dessert in the morning!)  Give these a try, I’m sure you’ll love them!!
Here’s what you’ll need:
1/2 cup of unsalted butter, softened
2 tablespoons of extra virgin olive oil
3/4 cup of granulated sugar
2 eggs
1 cup of whole wheat flour
2 cups of all-purpose flour
2 1/2 teaspoons of baking powder
1/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
1 3/4 cup of milk
1 teaspoon of apple cider vinegar
Olive oil, sugar and cinnamon for brushing on top of muffins
1/2 pint spiced apple butter  (ah yea)
Preheat the oven to 375 F and grease and flour a mini or regular muffin tin.
In a large mixing bowl, stir the flours, baking powder, baking soda, salt, nutmeg and cinnamon. In a smaller bowl, combine the milk and vinegar.

Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the butter, olive oil and sugar together until smooth and creamy. Add in the eggs one at a time, beating well after each addition.

Add one quarter of the dry ingredients and one third of the liquid ingredients and mix until incorporated.

Repeat until only 1/4 of the dry ingredients remains. Fold in the last of the dry ingredients, mixing until just blended.
Pour into muffin tin up to the rim.   Bake 12-16 minutes for mini, 15-20 for regular. Allow to cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely.
While the muffins are still warm, brush each top with olive oil and sprinkle with cinnamon sugar.
When the muffins have cooled, use a plastic bag filled with apple butter and fitted with a pastry tip to poke a hole in the muffins and fill with apple butter.  (the best for last)
Grab a cup of coffee AND a glass of milk and enjoy!!!
Recipe courtesy of:

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