These are basically muffins that taste like donuts. Take them out of the oven when they still seem a little soft and are not yet crusty on top for the best, most delicious results. You can coat them in cinnamon sugar or serve them plain. Once again, these are vegan, but feel free to use the "real" ingredients as you see fit.
1/2 cup raw sugar
1 1/2 cups flour
1 3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 cup shortening
1 Ener-G-Egg replacer “egg”, beaten
1/4 cup soymilk
1 cup grated fresh apple
1 tsp. vanilla extract
The choose it, or lose its:
1/2 cup melted margarine
1/3 cup raw sugar
1 tsp. cinnamon
Combine sugar, flour, baking powder, salt and nutmeg in a large bowl.
Cut in shortening with 2 forks as you would as if you were making a pastry.
In another small bowl, whisk together the apple, milk, egg and vanilla.
Add the apple mixture to the flour mixture and mix all together quickly and thoroughly.
Let the dough sit for about 30 minutes and preheat your oven to 350.
Grease muffin tins or use paper cupcake liners and fill each muffin tin approximately 2/3 full with dough. (Use a mini muffin pan for donut holes!)
Bake for 20-25 minutes or until golden on top.
When the donuts (muffins) are done, remove from oven and melt the butter for the topping.
Combine the cinnamon and sugar in a small bowl.
Roll each muffin in melted butter and then dip each one in the cinnamon-sugar mixture until completely coated.
The most deliciousness is achieved when they are served still warm. Enjoy these with a cup of tea or hot cider and some peace and quiet on a crisp autumn morning.
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