Baked Apple Cinnamon Donut Holes (or Mini Muffins)
Soft, baked donut holes or mini muffins with grated apple and cinnamon. Made without frying—great for kids' lunches.
- Time
- 30 min
- Serving
- 372 kcal
- Ingredients
- ≈ $0.43
- Protein
- 8 g
Ingredients
- 1 Wheat flour 45 g
- 2 Apples≈ $3.50 per kg 70 g
- 3 Eggspack 10 pcs ≈ $1.93 0.4 pcs
- 4 Sugar 18 g
- 5 Milk 2.5%pack 930 ml ≈ $0.88 35 ml
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Baking powder 2 g
- 8 Cinnamon 1 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Grate an apple2 finely and squeeze out excess juice.
Stir in flour, baking powder, cinnamon, and salt until a thick batter forms.
Fold in the grated apple2.
Spoon batter into a donut-hole or mini muffin tin, filling each cup two-thirds full.
Bake at 350°F (180°C) for 18–20 minutes, until the top springs back and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then remove.
Tips
- Why it works
- Grate the apple finely so it doesn't sink to the bottom and bakes evenly. Squeeze out the juice, otherwise the batter will be runny and won't rise.
- Substitutions
- Use pear instead of apple, 70 g, or replace half the sugar with honey, 9 g. Replace the butter with ghee, 8 g.
- Common mistakes
- If the donuts are raw inside, the temperature was below 180 °C or you didn't fill the molds two thirds full.
- Storing and reheating
- Keep for 2 days in the fridge and reheat in the microwave for 20 seconds. Freeze only without the apple, for 1 month.
- Serve with
- Serve with tea at a festive table or as an afternoon snack with yogurt.
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