Baked Raw Apple Donut Muffins Recipes

BAKED RAW APPLE DONUT MUFFINS

Steps:

• Prehat oven to 350 F and have ready greased muffin tins.
• Sift together flour, baking powder, baking soda, salt, sugar, and nutmeg.
• Cut in shortening until mixture is like fine crumbs.
• Mix together milk, eggs, and grated raw apple.
• Add all at once to the flour mixture and then stir together quickly and thoroughly.
• Fill greased tins 2/3s full and bake 20-35 minutes, or until a toothpick tests done.
• Remove from pan and dip tops first in melted butter then in cinnamon sugar mixture.

GRANNY SMITH APPLE-RAISIN CHUNKY YUMMY MUFFINS

Steps:

• Preheat oven to 350 farenheit.
• Spray regular-size muffin tins w/ nonstick spray.
• Combine raisin bran, milk, oil, eggs, & vanilla and let stand 10 minutes.
• Meanwhile, combine flour, sugar, baking powder, baking soda & cinnamon.
• Stir cereal mixture to even and add all at once to flour mixture; stirring just till moistened.
• Spoon evenly into prepared tins.
• Bake 16-18 minutes for regular size or 10-12 minutes for mini muffins.
• Test with toothpick inserted in center of muffin, when clean, they're done.
• Remove muffins from tins and place in big bowl lined w/ towel for serving or in ziplock after cooling.

BAKED APPLE DONUTS

Steps:

• Mix dry ingredients together.
• Cut in shortening until mixture is fine.
• Mix together egg, milk, and apple and add all at once to dry ingredients. Mix quickly.
• Fill greased muffin tins 2/3 full.
• Bake at 350 degrees for 20-25 minutes.
• Remove from pan and roll in melted butter and then in cinnamon and sugar mixture. Delicious!

BAKED APPLE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cavity mini doughnut pans.
• Combine flour, sugar, baking powder, salt, nutmeg, and cinnamon in a large bowl; mix together with a fork until combined. Add shortening and mix with the fork until broken up into small clumps.
• Mix together apples, milk, and eggs in a separate bowl. Add to flour mixture and stir just until blended. Spoon batter into the prepared doughnut pans.
• Bake doughnuts in the preheated oven until slightly browned on the bottoms, about 10 minutes. Remove from pan and transfer to a wire rack to cool completely.
• While doughnuts are cooling, place melted butter for topping in a shallow bowl. Mix together 1 cup sugar and 2 teaspoons cinnamon in another shallow bowl. Dip cooled doughnuts in butter and then in sugar mixture to coat.

BAKED DONUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, cream the margarine and sugar.
• Beat in the egg.
• Add the dry ingredients and then the milk.
• In a greased 12-muffin pan, fill each cup 2/3 full with batter.
• Bake 20-25 minutes until done.
• When done, but not completely cooled, roll each muffin top in the cinnamon sugar.

RAW APPLE MUFFINS

Steps:

• Using 3 Bowls:.
• Combine apples and sugar.
• Combine dry ingredients except raisins and walnuts.
• Combine liquid.
• Mix liquids and apples. Combine with dry ingredients to moisten. Add walnuts and raisins. Bake 25 minutes at 350.
• i've just made them recently and if all the quantities are included and not overbaked, the apples alone make this moist and almost sticky. So i hope some will give this recipe a try.

DONUT MUFFINS

Steps:

• 1. Preheat oven to 375*F. Grease 24 mini-muffin cups.
• 2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in a large bowl. Stir in the milk, then mix in the baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
• 3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
• 4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
• My Note: I was curious about a couple of things about this recipe. First, why did I end up with 24, not 12, of these mini muffins as the recipe indicates? Could it be that I misprint? Mine is a standard, mini-muffin tin. Second, I really don't like nutmeg much. So WHY do I LOVE these muffins?! And why can't I stop popping them in my mouth? Don't kid yourself by thinking that because they're small you won't eat as much. You'll just eat more of them. And making them in the mini muffin tins was GENIUS, Dianne! That way you get more of that buttery, cinnamony sweetness in every bite! I did make a couple of modifications, but nothing that would significantly alter the recipe. I used butter instead of margarine and, because I have an entire quart of buttermilk to use, I subbed buttermilk for the milk. This worked beautifully, but please note that if you do that you MUST add 1/2 teaspoons baking soda and eliminate the baking powder to adjust the acidity and make them rise properly! Plus they're so darned pretty I could just eat them up! (And I already did, with five of them) Your recipe is a beauty, Dianne! ~A hopefully helpful update: because of my curiosity I did some shopping around to learn that the sizes of mini-muffin tins varies, sometimes significantly! This explains the variance in yield with this recipe, to anywhere from 12 to 24 of these little muffins. This recipe makes 24 mini muffins. You fill the muffins cups 1/2 full with batter, and they should rise to just above top of the muffin tin. You can certainly also make 12 larger mini muffins if you wish, but "officially" this recipe makes 24. I think 12 has worked for me because my muffin tin is on the bigger side. Sorry about the confusion!
• I dare you to eat just one -- With that in mind the only thing I would do differently next time is to double or triple the recipe because these don't last long. I sprayed a little Pam for baking in the bottom of my mini-muffin cups so they'd pop right out. I can't wait to make these with my niece as this is definitely a kid friendly recipe.
• I put in a little less than 1/2 tsp of nutmeg. I also coated mine in powdered sugar, vanilla glaze and a chocolate glaze. We all like the vanilla glaze best! Here is the recipe I used for my vanilla glaze 2 cups confectioners' sugar 1 tsp vanilla extract 1 TBS milk 1 TBS butter, softened Put that into a bowl and mix together. I added more milk, but I didn't measure. I just got it to the consistancy I liked. Once I mixed it, I poured have of the glaze into another bowl and added 1 TBS cocoa powder and mixed. Then I dipped the muffins in the glazes and let dry. I double dipped them. Then on the vanilla glaze ones, I dipped some of the tops in the chocolate glaze. Also, glaze them once they have cooled. If you don't wait, they will fall apart.