Doughnut Muffins

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

1. Muffins: Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
2. Combine flour, baking powder, baking soda and salt in a large mixing bowl. In a separate medium mixing bowl, mix evaporated milk and yogurt.
3. Beat, in a separate bowl, shortening, butter and sugar together until light and fluffy. Add in eggs, beating well after each addition. Add vanilla.
4. 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.
5. Scoop batter into prepared muffin cups.
6. 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.
7. Topping: Combine, in a small bowl, sugar and cinnamon.
8. Brush, while muffins are still hot, with melted butter. Roll each muffin in cinnamon sugar until thoroughly coated. Best served warm.