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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is a cross between a donut and a muffin. Baked, not fried, using wholesome ingredients, it is actually a smart start to your day! Ingredients:
3 cups white whole wheat flour or 3 cups whole wheat pastry flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon nutmeg, freshly grated |
1/4 teaspoon baking soda |
1 cup low-fat buttermilk |
1/4 cup butter, melted and cooled |
1/2 cup unsweetened applesauce |
3/4 cup granulated sugar |
2 egg whites |
1 egg |
1 teaspoon vanilla |
1/4 cup granulated sugar |
2 teaspoons cinnamon |
Directions:
1. Preheat oven to 375 degrees F.
2. Line 2 12-cup muffin tins with paper liners. Spray lightly with non-stick spray.
3. Combine butter and applesauce.
4. Add sugar and beat for 1-2 minutes, until fully incorporated.
5. Beat in egg whites and whole egg for another 2 minutes.
6. Mix in vanilla and buttermilk.
7. Stir in flour, baking powder, salt, nutmeg, and baking soda until combined. Be careful not to overmix when adding the dry ingredients or muffins will be tough.
8. Scoop batter into prepared muffin tins, about two thirds full.
9. Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked.
10. While muffins are baking, mix 1/4 cup sugar and cinnamon.
11. Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven.
12. Cool for 2 minutes in pan, then remove to cooling rack.
13. Refrigerate.
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