Cinnamon Sugar Doughnut Muffiny goodness. Oh yeah, I rock 🙂
Want to make these yourself? I tweaked this recipe that I originally got from Joyful Abode, a fellow military wife with some FANTASTIC recipe ideas. Here’s what I did (firstly, what you see is double the below recipe, I do have 6 kids you know 🙂 –
4 cups of organic wheat flour
2 Tbsp baking powder
1 teaspoon baking soda
4 organic eggs
2 light vanilla yogurt (6 oz serving)
1 1/3 cups organic brown sugar (packed)
2/3 cup organic applesauce
2 tsp vanilla extract
For the topping, I used
melted organic butter (I used about 6-8 tbsp of Smart Balance spread)
2/3 cup organic sugar
4-6 teaspoons cinnamon
+Preheat your oven to 375 degrees.
+Mix together all of your dry ingredients in a bowl.
+In another bowl, mix the wet ingredients.
+Combine the two bowls by mixing the dry ingredients into the wet, so that it won’t be so hard to scrape dry ingredients off the bottom while mixing. Forewarning: this will get heavy and hard to mix (especially if you keep it doubled).
+Try to mix lightly until everything is moist. Don’t overmix it though. Lumps are ok, but overmixing will cause your muffins to not be airy and they won’t rise properly, so mix with caution!
+Pour batter into muffin cups and bake the muffins for 15 minutes or until a toothpick inserted in the center of one would come out clean and/or they’re nicely golden brown on top. You can also check by touching to see if they rebound back in response to your finger’s touch.
+While they’re baking, melt the butter and prepare the cinnamon-sugar topping.
+When the muffins are finished and they’ve cooled a little, (so they’re easier to handle, but don’t let them get too cold), dip the top of each one in the melted butter, then in the cinnamon-sugar topping, rolling around the sugar mixture in circles to get an even coat. The more sugar on top the better, it’ll give them a nice crunch. Yum!
