I finally succumbed. Amidst all the gorgeous baked doughnut recipes floating tantalizingly around the blogosphere, I couldn't resist any longer. Especially when Lesley of The Purple Carrot posted her recipe for cinnamon and nutmeg doughnut bites, proving to me that I didn't need to purchase a doughnut pan, I could simply bake doughnut muffins! Having already promised Zach a batch of muffins to take to work the next morning, how could I not try the recipe?
Here is our version of doughnut muffins, inspired by Lesley... They were so amazing not a single muffin was left only two hours after their arrival in the doctors' charting room at hospital!
|All the lovely spices...|
Spiced Doughnut Muffins
(Adapted from Lesley's Recipe)
2 cups white whole wheat flour
1 cup raw turbinado sugar
1 T baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup almond milk
1 tsp vinegar
1/4 cup canola oil
~ Preheat the oven to 350 degrees. Line muffin cups with paper liners, or coat with cooking spray.
~ In seperate bowls, whisk together the dry and wet ingredients respectively.
~ Pour the wet ingredients into the dry, and stir until combined.
~ Fill the muffin cups nearly full, and bake for 15 minutes - until a toothpick inserted in the center comes out clean.
~ Allow to cool on wire racks, and enjoy! :-)