Recipe by RDcook444
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!
Top Review by smellyvegetarian
Wow! We really enjoyed these. Does it negate the health benefits if DH eats 6 of them LOL? I used half white wheat and half oat flour, which I find always makes for a tender muffin. The nutmeg is really an unsung hero in this recipe; I was tempted to add cinnamon to the batter but I'm rather glad I didn't. I used plain fat free yogurt instead of buttermilk just because I had it on hand. Thanks so much for posting! I think these are going directly into my Best of 2011 cookbook! Made for Zaar Cookbook Tag.
- 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 See How It's Made
- Preheat oven to 375 degrees F.
- Line 2 12-cup muffin tins with paper liners. Spray lightly with non-stick spray.
- Combine butter and applesauce.
- Add sugar and beat for 1-2 minutes, until fully incorporated.
- Beat in egg whites and whole egg for another 2 minutes.
- Mix in vanilla and buttermilk.
- 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.
- Scoop batter into prepared muffin tins, about two thirds full.
- Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked.
- While muffins are baking, mix 1/4 cup sugar and cinnamon.
- Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven.
- Cool for 2 minutes in pan, then remove to cooling rack.