We are trying to make healthier choices. We're trying to keep white flour (including white pasta and rice) and white sugar to a bare minimum and gradually replacing the processed foods in our pantry.
Using whole wheat flour has been
pretty easy so far, but refined white sugar is pretty hard to give up. My cousin has been super helpful in recommending recipes with substitutions like honey or maple syrup. I am enjoying this new stage of experimentation and hope to share some successful turned-out-yummy recipes with you!
This DEEELICIOUS recipe (from the King Arthur Flour website and using a few modifications from my cousin) *does* use brown and white sugar -- BUT, if you're craving a donut (especially now that fall and cider season is here!!), these little whole wheat gems will greatly satisfy your sweet tooth without leaving you feeling horribly guilty!
DOUGHNUT (HOLE) MUFFINS
1/4 cup butter
1/4 cup vegetable oil (I use coconut oil or you could use light olive oil)
1/2 cup granulated sugar (I've been using demerara - unrefined sugar, similar to turbinado)
1/3 cup brown sugar (my cousin omits this altogether - I certainly think they'd be sweet enough without it!)
2 large eggs
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1-1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups King Arthur Unbleached All-Purpose Flour (I use whole wheat pastry flour)
1 cup milk
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Preheat the oven to 425°F. Lightly grease a mini muffin tin.
In a large bowl, cream together the butter, vegetable (coconut) oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared pan (I used my cookie scoop), filling the cups nearly full.
Bake the muffins for 7-8 minutes, or until they're a pale golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from oven, and let cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
Dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Yum YUM YUMMMY!
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