Donuts were a special treat growing up. Mom would make a huge batch for camping trips and they never lasted long. I loved the spiced donuts so much they were the topic of my how-to speech in the 6th grade. I also learned a valuable lesson about hot oil mixed with water while trying to clean up in the classroom sink as my classmates were off in PE class. Yikes. That honestly may have been the last time I made donuts.
Donut muffins seemed to pop up with the cupcake craze. I have wanted to try and make these donuts again, but when the craving strikes the timing isn't quite right. By timing, I mean the weather. Heating up a vat of oil in the house not only leaves an odor for days in my kitchen and bedrooms, but I might be a little scarred from that 6th grade experience. Muffins seemed to be the next best thing, so naturally I compared the four recipes in my recipe box and came up with this for a baked mini donut muffin.
All the donut muffin recipes I have read call for the muffins to be completely dunked in melted butter and rolled in cinnamon sugar. My sweet-meter reads pretty high, but I found dipping only the tops in butter and cinnamon sugar to be just right.
recipe by Stella B's Kitchen
1 cup sugar
1/2 cup shortening
3 cups flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 cup buttermilk
1/2 cup applesauce
1/2-1 stick butter, melted in a small dish
1/2 cup sugar plus 1/2-1 tsp cinnamon
Beat sugar and shortening. Add eggs and mix well. Whisk dry ingredients. Add dry ingredients alternating with buttermilk and applesauce, ending with dry ingredients. Bake in well greased (baking sprays work well) mini muffin pan at 350 degrees for about 15-18 minutes. Makes about 40-46 mini muffins. Don't overfill cups as they puff up while baking. Melt 1/2 to 1 stick butter. Dip tops of muffins in butter then roll in cinnamon sugar.