Muffin Tin Doughnut—Perfect for Making Memories
November 13, 2015
There is nothing better than baking for those you love. I look forward to the times my children come to visit so I can make their favorite foods. We can all remember the smells and tastes of special treats that live in our fond memories. Close your eyes for a second and conjure up the memory of waking up to something baking in the oven when it is cold outside and frost is on the windows…delightful, right?
When we are dedicated to living a healthy lifestyle we want to continue to make those memories while also choosing healthier recipes. It has been a mission of mine to find fun, appealing recipes and make them “healthier”.
My latest project was to figure out a way to enjoy the tastes and smells of a doughnut without the frying, calories and over the top amount of sugar. The typical cake doughnut has 330 calories (Dunkin’ Donut). My Muffin Tin Doughnut has 268 calories, avoids the frying, decreases the fat and sugar and saves 62 calories. It includes white whole-wheat flour and lowfat buttermilk, which are healthy ingredients with many benefits.
This new take on a donut was a big hit with my family and guests. The cornstarch gives the donut the “cakey” appeal you look for in a donut. The topping coats the top of the donut, rather than the entire surface, which gives it the taste and texture with out the over-the-top sugar high and added calories. Here is the recipe:
Muffin Tin Doughnut
1 ¾ cups unbleached flour
1 cup white whole-wheat flour
1 cup sugar
¼ cup cornstarch
1 tablespoon baking powder
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 cup lowfat buttermilk
8 tablespoons unsalted light butter, melted
2 large eggs plus 1 large egg yolk
Canola Cooking Spray
Topping for doughnut
½ cup sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted light butter, melted
1. Combine flour, sugar, cornstarch, baking powder, salt, and nutmeg in a bowl. Mix well.
2. Whisk buttermilk, melted butter, and eggs in a separate bowl.
3. Add buttermilk mixture to the flour and stir until just mixed.
4. Scoop batter evenly into muffin tins sprayed with cooking spray.
5. Bake at 400 degrees for 20 minutes or until doughnuts are lightly browned and a toothpick inserted in the center of a doughnut comes out clean.
6. Let them stand for 5 minutes.
7. Melt butter for topping.
8. Combine sugar and cinnamon in a small, shallow bowl to dip the tops of the doughnuts.
9. Remove doughnuts from muffin tin. Brush them with melted butter, and then roll the tops of the doughnuts in the sugar mixture. Serve warm. Once fully cooled you can also freeze them to enjoy at a later date.
Makes 12 doughnuts. Serving size: 1 doughnut. Calories per serving: 268.
May these Muffin Tin Doughnuts create new memories and traditions for you and your family.
Enjoy! And Live Vibrant!