Whole Wheat Doughtnut-Muffins (Yields a dozen)2 sticks unsalted butter, warmed to room temperature1.5 C + 1/4 C brown sugar2 large eggs3 C whole wheat flour1.5 T + 1 t baking powder1/4 t baking soda1/2 t + 1/8 t salt1/2 t ground cinnamon1.5 C + 1/3 C low fat milk1/8 C low fat buttermilkButter-Cinnamon-Brown Sugar Topping1 stick unsalted butter; more as needed1 C brown sugar1 T ground cinnamon
This was based on Kathleen Stewart's innovative yet super quick and easy Doughnut-Muffins. I had to make some changes in order to somehow 'healthify' the dish.And I achieved that by replacing all-purpose flour, whole milk and regular buttermilk with whole wheat flour and low fat milk and buttermilk respectively. Combining a doughnut and a muffin in one sweet treat is brilliant, i must say.
Preheat the oven to 350°F.
With a hand mixer or stand mixer, cream the butter and sugar.
Beat in the eggs, one at a time, until just mixed in.
Sift together the flour, baking powder, baking soda, salt, and cinnamon.
Combine the milk and buttermilk.
a spatula or spoonula, mix a quarter of the dry ingredients into the
butter mixture. Then mix in a third of the milk mixture. Continue
mixing in the remaining dry and wet ingredients alternately, ending
with the dry. Mix until well combined and smooth, but don't overmix.
and flour a standard-size muffin tin or line the pan with muffin cups
like I did. Scoop enough batter into each tin so that the top of the
batter is even with the rim of the cup. Bake the doughmuffs until firm
to the touch. (Mine took about 30 mins.)
Fresh from the over or slightly cooled, begin the butter-sugar-cinnamon coating.
Melt the butter.
Combine the sugar and cinnamon.
the doughmuffs from the tin, dip them into or brush them all over with
the melted butter, and then roll them in the cinnamon sugar.
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