These aren't really donuts, although I love those, too; they are lovely, tender muffins. And you know, since they have apple, you could call them healthy. Just joking. This is one recipe that I never try to make healthier. I know using shortening is out of fashion, but I've never substituted. I figure this recipe is perfect how it is; using trendier ingredients won't improve it.
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| A picture was finally added! |
Baked Apple Donuts
1 1/2 c sifted flour
1 3/4 t baking powder
1/2 t salt
1/2 t ground nutmeg
1/2 c shortening
1/2 c sugar
1 egg, beaten
1/4 c milk
1 c grated raw apple (peeled)
1/2 c melted butter
1/2 c sugar
1 t cinnamon
Sift together flour, baking powder, salt, nutmeg, and 1/2 c sugar. Cut in shortening until mixture is fine. Mix together egg, milk, and apple. Add all at once to dry ingredients. Mix quickly. Fill muffin tins 3/4 full. Bake at 350 degrees for 20-30 minutes. Remove from pan, roll in melted butter,then in cinnamon sugar mixture. Makes 12 muffins.
I just had the revelation that it doesn't say to roll just the muffin tops in butter and cinnamon sugar. It says to roll the muffins in butter and cinnamon sugar. All these years I could have been rolling the entire muffins in goodness. And that would use more of the butter and cinnamon sugar. If you just roll the tops, 3 T butter and 3 T cinnamon sugar is sufficient.
YUMMM!!!!! These are one of my all time favorite breakfast meals ever in the universe! I could eat the whole recipe everytime I make them. My one complaint is that they take longer than I like to bake and I have to wait for them.
ReplyDeleteAnd, I think the original recipe came from Sister Graves.
ReplyDeleteYes, Sarah probably got the copy in Sis. Graves' handwriting. One time, Gail Hansen told me they made them healthier by substituting applesauce snd not rolling them. Sad, just sad.
ReplyDeleteMom beat me too it. I also think Mom added these to the Allred cookbook.
ReplyDeleteActually, it wasn't the original. The copy I had was in a packet of Apple recipes that mom put together for something (RS?). It included a list of "Ohio's favorite apples"and what each variety was good for.
ReplyDeleteA few comments:
ReplyDelete1. I didn't put the original in, because I thought that was too easy, too good, and not fair. A copy must have snuck in.
2. I've made them with applesauce before. They're okay, but not the bomb-diggity.
3. I'm glad you used the phrase "bomb-diggity."
4. Joanna, I have eaten an entire recipe of them before. I also ate half a dozen donuts Friday.
Yeah, it was just an excuse to make a beloved recipe. Someone should take a fancy picture of it to replace the borrowed one, and we can all pin it with a caption that says "Previous pinner says FAVORITE RECIPE EVER. 1000000 pinners can't be wrong!" And then the blog will be famous.
ReplyDeleteI've added in applesauce to make a partial amount of grated apple a full cup, but never substituted applesauce for the apple or the shortening.. I remember once making them in achievement days with Sis Hansen and she used applesauce. I was disappointed.
ReplyDeleteTwo words: TRANS FAT. I never have shortening. And just for fun, two more. WHITE FLOUR. That was fun.
ReplyDeleteI made these for breakfast yesterday for nostalgia's sake. And because Mom and Dad have shortening and I don't. It was a nice memory, but I don't know if I would call them the bees' knees or the bomb diggity. They were muffins and I have a lot of other muffin recipes that I like that don't use shortening.
ReplyDeleteI made these for a Relief Society brunch this past Saturday. People must have liked them , because they were all gone by the time I got any food.
ReplyDeleteAlso, I realized that whenever I make these I can never get 12 muffins out of them. I think my muffin tin is bigger, but it bugs me.
And I also put a picture of when I made them up so they can be pinned.
Good pic.
ReplyDelete