whole wheat doughnut-muffins with cinnamon sugar Recipe

whole wheat doughnut-muffins with cinnamon sugar

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Ingredients

Whole Wheat Doughtnut-Muffins (Yields a dozen)
2 sticks unsalted butter, warmed to room temperature
1.5 C + 1/4 C brown sugar
2 large eggs
3 C whole wheat flour
1.5 T + 1 t baking powder
1/4 t baking soda
1/2 t + 1/8 t salt
1/2 t ground cinnamon
1.5 C + 1/3 C low fat milk
1/8 C low fat buttermilk

Butter-Cinnamon-Brown Sugar Topping
1 stick unsalted butter; more as needed
1 C brown sugar
1 T ground cinnamon

How to make whole wheat doughnut-muffins with cinnamon sugar


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.
With 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.
Grease 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.
Remove 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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