Doughnut Muffins

These are good muffins they have a cake doughnut taste good with coffee or tea in the morning or afternoon.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 3  cups flour (Robin Hood All Purpose 750 mL)
• 1  tablespoon baking powder (15 mL)
• 1⁄4 teaspoon baking soda (1 mL)
• 3⁄4 teaspoon salt (4 mL)
• 3⁄4 cup evaporated milk (Carnation Regular or 2% 175 mL)
• 1⁄3 cup plain yogurt (75 mL)
• 1⁄2 cup shortening (Crisco All-Vegetable 125 mL)
• 1⁄4 cup unsalted butter (softened 50 mL)
• 3⁄4 cup granulated sugar (175 mL)
• 2  eggs
• 2  teaspoons vanilla extract (10 mL)
• 2  cups apples (grated 500 mL)

• Topping

• 1  cup granulated sugar (250 mL)
• 1  tablespoon cinnamon (15 mL)
• 1⁄4 cup unsalted butter (melted 50 mL)

Directions

1. Preheat oven to 350°F (180°C). Grease or line a 12-cup muffin pan with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. In separate bowl, mix evaporated milk and yogourt.
3. In a separate bowl, beat shortening, butter and sugar together until light and fluffy. Add in eggs, beating well after each addition. Add vanilla.
4. With mixer on low, add flour and yogourt mixtures to shortening mixture, starting and ending with flour mixture and scraping down between each addition. Fold in apple. Scoop batter into prepared muffin cups.
5. Bake for 30 - 35 minutes or until firm to the touch. Let cool in pan on a wire rack for 5 minutes.
6. Topping: In a small bowl, combine sugar and cinnamon. While muffins are still hot, brush with melted butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.