Total Time
Prep 10 mins
Cook 20 mins

This is a Farm Jounal recipe from the 70's . Easy and no-fry!

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Cream shortening, sugar and eggs until light.
  3. Sift dry ingredients.
  4. Add dry ingredients alternately with milk to creamed mixture.
  5. Mix well (this is a stiff dough).
  6. Add nuts (optional).
  7. Drop by tablespoonsful into well greased muffin tin.
  8. Bake 20 minutes.
  9. Mix cinnamon and sugar in a bag.
  10. Dip hot doughnut tops in melted butter.
  11. Toss doughnut in cinnamon and sugar mix.
  12. Serve hot.


Most Helpful

My family of 6 really loves this recipe. I do not use the chopped nuts in the batter, nor do I bake them in muffin tins. I take about 2T of batter, rolled lightly to make a ball, and place them on an ungreased cookie sheet 2 inches apart. I reduce the cooking time. (They take 8-10 minutes in my oven.) This is a very versitle recipe. I have made these several times, sometimes substituting EggBeaters for the eggs and using half whole wheat flour. They always turn out great! I top some with the cinnamon sugar mixture,some with powdered sugar alone, and some with store-bought vanilla frosting. The frosted ones, I top with sprinkles for the kids and chopped walnuts for the adults. yummy! This is a great recipe...not at all greasy, and much healthier than the fried variety. The baked dounuts also freeze well. Just take them out, let them thaw for a few minutes, and top as usual. Thanks for posting this tasty and easy recipe!

cicinc1976 June 28, 2007

I gave 5 stars even though I didn't really use this recipe... I was JUST about to post a recipe SO similar to this that I decided to just tell you the differences in my version and I also uploaded the photo from my version as well. The ingredient variances were: My recipe called for 1/3 c. shortening, 1 and 1/2 c. flour, 1 and 1/2 tsp. baking powder, 1/4 tsp. nutmeg...(no nuts at all in mine and topping included cinnamon/granulated sugar mixture.) Oven temp 350 degrees F. Oh, and it made exactly 8 doughnuts in a standard size muffin tin. One more hint...If you're using a 12 cup muffin tin and making only one batch, pour about 2 TBS of water in the tins that don't have batter in them. I believe that helped with even baking and moisture. Just the ingredient amounts were changed. Everything else was the same. I can say that there was nothing dry about these yummy doughnuts with the ingredients I used. Hope it helps.

jVo March 10, 2007

The baking time and temperature are way off. I baked them at the specified 400 degrees, but had to remove them only 15 minutes later and they were already extremely dry and brittle. Boring taste, off-putting texture. Won't be making these again unless I make some drastic changes

Nicole S. December 22, 2015

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