Baked Apple Donuts

I was a swimmer growing up and did it year-round for a long time. I started when I was 9 at my neighborhood pool, and eventually started swimming more competitively throughout the winter for another swim league. When I got to high school, it was only logical that I join the swim team. We would have late practices and early meets. Running out to the car after practice in the dead of winter with dripping wet hair was one of the least fun things I've ever done.

One of the things that I do remember enjoying most about the swim team in high school was our away meets. When we went to a certain part of town, we always, always stopped by the Krispy Kreme shop on our way home from a meet to get fresh, hot donuts. There were so many flavors to chose from, but my favorites were always chocolate glaze or cinnamon and sugar. They actually have a cinnamon apple-filled donut, which is the one I wanted to replicate.

I've never made donuts before, so this was my first attempt. This is a recipe for not-really-donuts donuts. They taste just as delicious and light, but they aren't fried and they sure don't look like typical donuts. I'm not even really sure why these are considered donuts; they're more like muffins to me. I guess the batter might be the same as donut batter, but that's about it. Whatever they are, they're really, really good.

I know these aren't going to last long in my house. At all. They're light and flavorful, and the chunks of apple are a pleasant surprise. Plus you roll them around in cinnamon and sugar. Um helloooo. Yum!

Enjoy!

Printable Recipe

Ingredients

Makes 12 muffins or 24-36 mini-muffins

• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1 1/2 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground nutmeg
• 1/4 cup butter, softened
• 1 large egg, beaten
• 1/2 cup low-fat milk
• 1 cup cored and finely diced apples

Topping:

• 1/4 cup butter, melted
• 1/2 cup sugar
• 1 tsp. ground cinnamon

Preheat the oven to 350 degrees F.

Mix the first 5 ingredients with a fork. Add the shortening and mix until the shortening is broken up. Set aside. In another bowl combine the eggs, milk and diced apples. Add this to the dry ingredients and mix until just blended.

Spoon into a greased muffin pan, or use paper liners. Bake 20 – 25 minutes or until muffins are light to medium brown (15-18 minutes for mini-muffins).

While donuts are baking, melt the butter and set aside. Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a separate bowl. When the donuts are done and before they have had a chance to cool, dip the tops in butter and then roll them in the cinnamon/sugar mixture.

Store in an airtight container.

Source: Adapted from Tasty Kitchen