Tuesday, November 6, 2012

Tasty Tuesday--Apple Pie Donuts

I think by now you know I enjoy anything with apples in it. That 5 gallon bucket of apples from my parents apple tree kept me busy trying new apple recipes. This one was a keeper. I adapted it a bit and made it lower in fat than the original recipe. They were crumbly, but not dry if that makes any sense. Kids loved them, too. You don't need the donut tin to make these--I'm certain they would turn out well as a muffin too. Give 'em a try!

Apple Pie Donuts
adapted from momadvice.com

1/4 cup of lightly packed brown sugar
1/4 cup of white sugar
1 1/2 cups of bite size chunks of apple, peeled and cored (approximately 2 apples)
3/4 cups of all-purpose flour
3/4 cups of whole wheat flour
1 3/4 tsp baking powder
1/2 tsp kosher salt
1 tsp nutmeg
1/3 cup of cold butter, cut into small pieces
1/4 cup egg substitute
1/4 cup of almond milk
For sugar & cinnamon topping:
1/3 cup of sugar
1 tsp cinnamon
Preheat your oven to 350F. Whisk the flour, baking powder, sugars, salt and nutmeg in a bowl. Add the cold chopped butter, cut into tablespoons. Cut the butter with the flour mixture until the mixture resembles coarse crumbs with a pastry blender or fork.
In a separate bowl, mix thein the egg, milk and fold in the chopped apples. Add the egg mixture to the flour mixture. Stir using a spatula or spoon making sure not to overmix.

Place two spoonfuls of batter into a greased donut mold pan.

Bake for 15-18 minutes or until the donuts are just golden. Allow to cool for five minutes. Unmold each donut gently and lightly spray each with the butter spray. Dunk in a bowl with the sugar and cinnamon mixed in. Shake off excess sugar and serve immediately.

Enjoy and have a great week!

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