Some good recipes.
Baked Apple Doughnuts
Source: Adapted from the recipe submitted my Mrs. Fremond Comeau to the Sacred Heart Guild Cook Book, 1968, pg. 20. Compiled by Circle III of the S.H. Guild of the Sacred Heart Church, Plainville, Kansas.
Servings: Makes around 10-12 doughnut muffins.
Prep Time: 20 minutesCook Time: 20 minutes
The Doughnuts (or muffins; whatever)
Instructions: Preheat the oven to 350F and grease a 12-count muffin tin with cooking spray.
To the bowl of a food processor, add flour, baking powder, salt, nutmeg and shortening. Take it all for a 10-second spin, add the sugar, and pulse it in until integrated (about 10 -12 pulses). In a separate bowl, whisk together the egg and buttermilk until just frothy. Grate the apple, and then to a large bowl add the flour-coated grease granules and sugar mix, wet goods, and apple (in that order) and stir it all together until just mixed.
Spoon enough batter into each cup of the muffin pan to fill halfway (about 2 Tablespoons), and bake for 20-22 minutes or until the edges are browned and a toothpick comes out clean.
For the coating, melt your butter in the nuker, and whisk together the sugar and cinnamon. After the oven-fresh muffins have about a 5 minute rest, de-pan while still hot. Dip each in the butter and then roll in the cinnamon+sugar mixture. Move your coated muffins to a cooling rack for as long as you can stand it.