Doughnut Muffins |
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Preparation time: 10 mins
Baking time: 35 minutes
Freezing: excellent (before coating with sugar)
Makes: 12 muffins
3 cups (750 mL) Robin Hood® All Purpose Flour
1 tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) Carnation® Regular or
2% Evaporated Milk
1/3 cup (75 mL) plain yogourt
1/2 cup (125 mL) Crisco® All-Vegetable Shortening
1/4 cup (50 mL) unsalted butter, softened
3/4 cup (175 mL) Redpath® granulated sugar
2 eggs
2 tsp (10 mL) vanilla extract
2 cups (500 mL) grated apple
Topping
1 cup (250 mL) Redpath® granulated sugar1 tbsp (15 mL) cinnamon
1/4 cup (50 mL) unsalted butter, melted
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.
* Recipe provided courtesy of Robin Hood
Nutrients Per Serving: 1 muffin (5.0 oz)
Cal 467 | Pro 6.6 g |
Fat 23.4 g | Carbs 59.4 g | Fibre 1.4 g | Sodium 280 mg | Chol 64 mg
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