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!
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Units: US | Metric
- 709.77 ml white whole wheat flour or 709.77 ml whole wheat pastry flour
- 12.32 ml baking powder
- 2.46 ml salt
- 2.46 ml nutmeg, freshly grated
- 1.23 ml baking soda
- 236.59 ml low-fat buttermilk
- 59.14 ml butter, melted and cooled
- 118.29 ml unsweetened applesauce
- 177.44 ml granulated sugar
- 2 egg whites
- 1 egg
- 4.92 ml vanilla
- 59.14 ml granulated sugar
- 9.85 ml cinnamon
- 1Preheat oven to 375 degrees F.
- 2Line 2 12-cup muffin tins with paper liners. Spray lightly with non-stick spray.
- 3Combine butter and applesauce.
- 4Add sugar and beat for 1-2 minutes, until fully incorporated.
- 5Beat in egg whites and whole egg for another 2 minutes.
- 6Mix in vanilla and buttermilk.
- 7Stir 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.
- 8Scoop batter into prepared muffin tins, about two thirds full.
- 9Bake muffins for 13-15 minutes, or until batter starts to pull away from the liners and tops spring back when poked.
- 10While muffins are baking, mix 1/4 cup sugar and cinnamon.
- 11Sprinkle tops of muffins with cinnamon sugar right after removing them from the oven.
- 12Cool for 2 minutes in pan, then remove to cooling rack.
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Nutritional Facts for "duffins" (Donut Muffins)
Serving Size: 1 (46 g)
Servings Per Recipe: 24
- Amount Per Serving
- % Daily Value
- Calories 112.3
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 1.4 g
- Cholesterol 13.2 mg
- Sodium 135.0 mg
- Total Carbohydrate 20.5 g
- Dietary Fiber 1.7 g
- Sugars 9.4 g
- Protein 2.9 g