Okay all of you donut lovers – yes, you read that correctly – these muffins really DO taste like donuts!! The beauty of them is that they contain a mere fraction of the calories and fat! They are moist, sweet, and sure to cure any cravings that you may have for a sugared donut. If it is a jelly-filled, powdered donut that you crave – that is no problem either!!! Just use the method described in the jam-filled donuts recipe to add the jelly, and substitute the cinnamon sugar topping with a dusting of powdered sugar after they are baked. MMMMM – donuts without the guilt, what a great way to start the day!
1/4 cup granulated sugar
1 teaspoon cinnamon
2 cups whole wheat pastry flour
1/4 cup light brown sugar, firmly packed
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
2 tablespoons pure maple syrup
2 tablespoon canola oil
1 tablespoon lemon juice.
Preheat the oven to 350 degrees and generously spray a 6 cup jumbo (or 12 cup standard) muffin tin with nonstick cooking spray (or use paper liners); set aside.
Combine the sugar and cinnamon well in a small bowl and set aside.
In a large bowl, combine the flour, sugar, baking powder, baking soda, nutmeg, and cinnamon; stir until well combined
In a separate bowl, combine the applesauce, milk, maple syrup, oil and lemon juice and whisk together well. Add the wet ingredients to the dry and mix until until everything is just combined and moist.
Divide the batter evenly between the muffin cups and sprinkle the top of each with the cinnamon-sugar mixture.
Bake for 25 – 30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool for at least 10 minutes before removing them from the pan.
Makes 6 jumbo (or 12 regular) muffins. Per Jumbo Muffin: 255 calories, 6 g fat, less than 0.5 g saturated fat, 0 g trans fat, 36 g carbohydrates, 7 g fiber, 5g added sugar, 8 g protein, 122 mg sodium, 2 mg cholesterol.
4 responses so far ↓
1 Thecpa // Jul 29, 2007 at 1:14 pm
These muffins were easy and tasty. Most important of all is that my family gave them two thumbs up. They were filling and satisfying as breakfast or an afternoon snack.
The picture of your donut muffins looked like the sugar cinnamon topping made a nice glaze. My muffins didn’t get that glaze. How did you do that?
I will be making this recipe again. I am thinking of making them on the weekend and bagging and freezing in individual serving sizes for quick breakfast or snacks during the busy work week.
2 Shannon // Jul 29, 2007 at 1:55 pm
Cpa,
I think that it must just be the lighting in my picture. When I make them, they do not come out looking “glazed”, they just look kind of “sugary”. However, if you want a glazed look on your muffins without too many additional calories, you can simply brush them with milk or egg white before you sprinkle on the topping.
FYI for you donut lovers – the glaze that typically comes on real, storebought donuts (what you picture when someone says “glazed donut”) is nothing more than a powdered sugar and heavy cream concoction – something I wouldn’t recommend if your watching your calories!!
3 Shannah // Jul 31, 2007 at 1:27 pm
Yum! I made these this weekend since I have oddly been craving donuts and used the extras for a quick on the go breakfasts this week. Very tasty, and taste even better knowing that they are low calorie.
4 Jasmine // Aug 9, 2007 at 11:43 am
Hey, it’s me again. I just made these donut muffins with the jam on the inside. They turned out chewy after being baked for longer than the original recipe, and I was just wondering, what did I do wrong? Of course, it was probably my own doing, since the other comments found this recipe fabulous
. First, I had to leave the batter out at room temperature overnight, then I put too much sugar on which ended up making a hard ‘plate’ of candy on top, and I alternated between the sides of the pan, since I have an old school oven. The fire only heats the right side fully, so I have to turn the pan every once in a while. I did turned it 4 times in the span of 30 minutes. I followed the recipe to a tee, and as nice as my family is, I can tell when a batch is a dud. It reminded me a little of oatmeal cooked too much. So, what did I do wrong?
Thanks in advance, Jasmine
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