Doughnut Muffins
Prep time:
Baking time:
Makes:
12 muffins
Freezing:
excellent
Muffins
3 cups
(750 mL)
Five Roses® All Purpose Bleached White 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)
All Vegetable Shortening
1/4 cup
(50 mL)
softened unsalted butter
3/4 cup
(175 mL)
granulated sugar
2
eggs
2 tsp
(10 mL)
vanilla extract
2 cups
(500 mL)
grated apple
Topping
1 cup
(250 mL)
granulated sugar
1 tbsp
(15 mL)
ground cinnamon
1/4 cup
(50 mL)
melted unsalted butter
- Muffins: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
- Combine flour, baking powder, baking soda and salt in a large mixing bowl. In a separate medium mixing bowl, mix evaporated milk and yogurt.
- Beat, in a separate bowl, shortening, butter and sugar together until light and fluffy. Add in eggs, beating well after each addition. Add vanilla.
- Add, with mixer on low, flour and yogurt 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.
- Bake in preheated oven for 30 to 35 minutes or until firm to the touch. Let cool in pan on a wire rack for 5 minutes.
- Topping: Combine, in a small bowl, sugar and cinnamon.
- Brush, while muffins are still hot, with melted butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.