Baked Gingerbread Donut-Muffins
- Ready In:
- 42mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1 cup unbleached all-purpose flour
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1⁄8 teaspoon allspice
- 1 egg, lightly beaten
- 1⁄4 cup packed brown sugar
- 1⁄4 cup unsweetened applesauce
- 2 tablespoons unsulfured molasses
- 3 tablespoons milk
- 3 tablespoons nonfat plain yogurt
- 1 1⁄2 tablespoons canola oil
- granulated sugar
directions
- Preheat oven to 350°F Lightly coat muffin tins or mini-muffin tins with cooking spray.
- In a medium bowl, whisk together flour through allspice; set aside.
- 4. In a large bowl, whisk together egg, brown sugar, applesauce, molasses, milk, yogurt and oil.
- Add dry ingredients to wet, and stir just until moistened. Divide batter among the prepared tins, filling each 3/4 full.
- Bake until the tops spring back when touched lightly, about 10-12 minutes for full-size muffins or 7-9 minutes for mini-muffins. Carefully remove doughnuts from pan and let cool for a few minutes on a wire rack.
- Lightly coat muffins with canola oil cooking spray. Sprinkle with or dunk into sugar; shake off excess.
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