Glazed Donut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the muffins:Butter, unsalted, softened, 1/4 cupApplesauce, unsweetened, 1/4 cupGranulated Sugar, 1/2 cupBrown Sugar, 1/3 cup, packedEgg, fresh, whole, raw, 2 largeBaking Powder, 1 1/2 tspBaking Soda, 1/4 tspNutmeg, ground, 3/4 tbspCinnamon, ground, 1 tspSalt, 3/4 tsp Vanilla Extract, 1 tspAll-purpose flour 1 2/3 cup*Whole Wheat Flour, 1 cupMilk, nonfat (skim milk), 1 cupFor the glaze:Butter, unsalted, melted, 2 tbspConfectioner Sugar, 1 cupVanilla Extract, 3/4 tspHot water, 2 tbsp
Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a bowl, beat together butter and sugars until crumbly. Then beat in applesauce until somewhat smooth. Add eggs one at a time. With mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Stir the flours into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. DO NOT overmix!
Spoon batter into cups, filling them almost to the top. Divide batter equally among cups. Bake until muffin tops are just golden and springy to the touch, 15-17 min., rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make glaze, in a medium bowl mix together melted butter, confectioners' sugar, vanilla, and water. Whisk until smooth.
When muffins have cooled for the time mentioned above, dip the muffin crowns into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.
Muffins will keep at room temperature for about a day.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user VBALLERINA11.
In a bowl, beat together butter and sugars until crumbly. Then beat in applesauce until somewhat smooth. Add eggs one at a time. With mixer on low speed, add baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla until just combined. Stir the flours into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. DO NOT overmix!
Spoon batter into cups, filling them almost to the top. Divide batter equally among cups. Bake until muffin tops are just golden and springy to the touch, 15-17 min., rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make glaze, in a medium bowl mix together melted butter, confectioners' sugar, vanilla, and water. Whisk until smooth.
When muffins have cooled for the time mentioned above, dip the muffin crowns into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.
Muffins will keep at room temperature for about a day.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user VBALLERINA11.
Nutritional Info Amount Per Serving
- Calories: 268.0
- Total Fat: 7.1 g
- Cholesterol: 46.9 mg
- Sodium: 256.4 mg
- Total Carbs: 49.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.0 g
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