I am a cake doughnut kind of girl.
Raised doughnuts - no thank you.
A nice cake doughnut with a little bit of glaze. A little bit of perfection right there.
I don't indulge in them very often, hardly ever, because if I did I would start to look like a cake doughnut myself.
When I was pregnant with Mauryn, my dear sweet friend Kara brought me a batch of muffins. Oh. my. word. They were perfect for fall and tasted just like a cake doughnut. Just delightful. Since I was 8 months pregnant and pretty much looked like a round cake doughnut anyway, I indulged. Big time.
Every fall since then, I start to get a hankering for the muffins, otherwise known as baked apple doughnuts.
Even though they are called doughnuts and taste like doughnuts they are muffins. We all know muffins are a healthier option than a doughnut - right?. Indulge and enjoy y'all!
Baked Apple Doughnuts
1 1/2 c flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 c sugar
1/3 c shortening
1 egg, beaten
1/4 c milk
1/2 c grated raw apple
1/2 c melted butter
1/3 c sugar
1 tsp grated 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.
Fill greased muffin tins.
Bake at 350 for 20 minutes.
Remove from pans. Dunk in melted butter and roll in cinnamon and sugar.
* Sorry not pictures - I haven't mastered the food photography like Sarah (she could be professional - seriously)