Tuesday, January 18, 2011

An apple scrumdiddlyumptious treat


Lately I’ve been a sucker for anything donuts.  It’s taken a lot of self-restraint to not go into the donut shop every week and buy a chocolate glazed donut, mainly because finances are tight and I don’t want it to become an addiction, just an occasional treat, when chump change is available.  Have I mentioned I’ve become somewhat of a chocoholic, thanks to my wonderful husband?

So when I came across this recipe I just had to make this.  Although it doesn’t have chocolate it looked awesome and my mouth watered when I read the ingredients.  I had ALL of them!  It’s a definite bonus these days not having to go to the grocery store, simply to buy a spice.  If I see a recipe and I happen to have all of the ingredients, I for the most part won’t hesitate to make it.

The recipe below is more like muffins more so than donuts as the recipe title might say.  I was very surprised by MigL when he said he actually liked them, seeing that we, OK I, had to do some QC, quality control.  LOVED this one.  I think this will be my next not-so-sweet go-to treat.

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Baked apple donuts with cinnamon and nutmeg
(courtesy of www.homecookingrocks.com)

Ingredients
2 apples (I used Brae burn apples)
1 1/2 cup of all-purpose flour
1/2 cup sugar
1 3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground nutmeg
1/3 cup cold butter, cut into small pieces
1 egg
1/4 cup milk

Topping:
1/4 cup butter, melted
1/3 cup sugar
1 tsp. cinnamon powder

Directions
Peel and roughly chop the apples.

In a bowl, whisk together the flour, baking powder, sugar, salt and nutmeg. Add the butter to the flour mixture. Rub the butter against the flour until the mixture resembles coarse crumbs.

Beat the egg. Pour in the milk and stir lightly. Add the chopped apples to the egg-milk mixture.

Pour the apple-egg-milk mixture to the flour-butter mixture. Stir (a fork is most useful) just until blended. Do not over mix. The batter will be a bit stiff.

Form the batter into loose balls and place in the holes of a muffin pan. If you’re not using a non-stick pan, brush the holes lightly with softened butter.

Bake at 350oF for 25 minutes.

While the donuts are baking, prepare the topping. Measure the sugar and cinnamon powder into a bowl. Stir to combine.

When the donuts are done, remove from the oven. Use a teaspoon to remove them from the pan. While still warm, dip the tops in melted butter them dredge in the sugar-cinnamon mixture.

1 comment:

WineCountryMom said...

Looks delicious! Makes it difficult to read since I've sworn away sugar for the month. :p

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