Sunday, February 8, 2009

Doughnut Muffins

This morning we continued our weekend muffin tradition with a recipe posted on Kristin's blog that came from a muffin recipe book I gave her for her birthday. I modified her recipe by increasing the ingredients to make a larger batch as well as a few other adjustments. I like to make large batches of muffins because we like to share some with our sweet elderly neighbors. My modifications made 15 large muffins and 24 mini-muffins. The resulting recipe posted below is very yummy, cake-like, but not too sweet. The dusting of cinnamon-sugar on top reminds me of the cinnamon toast my mom used to make for me when I was sick as a kid. James, Owen and Jason all loved these muffins and I'm sure we'll be making them again!

Doughnut Muffins
¾ cup butter, softened, plus extra for greasing
¾ cup applesauce
1 C sugar
1 C Splenda
4 large eggs, lightly beaten
3 C white flour
2 C whole wheat flour
1 1/2 tbsp baking powder
1/2 tsp baking soda
¼ tsp salt
1 tsp nutmeg
2 C milk

1/2 C sugar
½ C Splenda
2 tsp cinnamon
4 tbsp butter, melted


1.) Grease a 12 cup muffin pan plus a 24 cup mini-muffin pan. In a large bowl, beat the butter and sugar together until light and creamy. Add the eggs, a little at a time, beating well between additions.
2.) Sift the flour, baking powder, baking soda, salt, flax and nutmeg together. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full. Bake in a preheated oven, 350 F, for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.

3.) For the topping, mix the sugar and cinnamon together. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Enjoy warm or cold.