Whole Wheat Doughnut Muffins

I was an overachiever when it came to middle school home-ec. In the sixth grade my teacher let me order stuffed toy kits with the eighth graders to sew at home. When the kits arrived I feigned sick so I could stay home to sew. When our in-class cooking assignment was "muffins" I turned my nose at the room full of blueberry muffin bakers and chose a "doughnut" muffin instead. They were delicious. My group got an A.

When I saw a similar doughnut muffin recipe floating around the blogesphere last week I flagged it as something I needed to a. make a little healthier and b. bake for S to bring to work for breakfast. While I'm sure the white flour, butter soaked, calorie bombs of my home-ec years are still delicious, these are equally so, with a tad less guilt.

Whole Wheat Doughnut Muffins
makes 12

for the muffin
3/4 c. sugar
1 egg
1/3 c. canola oil
3/4 c. milk
1 3/4 c. whole wheat flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/2 g. cinnamon

for the topping
1/3 c. sugar
1 T. cinnamon

1. Whisk together dry ingredients in a bowl and set aside.
2. Combine sugar, egg, oil and milk in second mixing bowl, mix well.
3. Add the dry ingredients to the liquid mixture mixing until just combined. Do NOT over mix or you'll have tough little bombs with no pretty cracks on top.
4. Lightly spray the cups of a standard 12 muffin tin with non-stick spray.
5. Divide batter equally among the 12 cups of the prepared tin.
6. Bake at 350 degrees for 15-18 minutes until a toothpick inserted into the center a muffin comes out fairly clean with just a few crumbs.
7. While the muffins are baking whisk together topping sugar and cinnamon in a large bowl.
8. When the muffins are still hot from the oven, turn them out into the sugar mixture and gently toss, pressing the sugar and cinnamon mixture into each muffin.

Cool on a wire rack, or serve warm.

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