"duffins" (Donut Muffins)

READY IN: 1hr
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.

Ingredients Nutrition

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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