Donut Muffins
1 cup all-purpose flour
1 cup King Arthur’s whole grain flour blend
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup Whey Low Granular D
1/3 cup trans-fat free shortening
2 eggs
1 tsp vanilla extract
3/4 cup milk
1/2 cup walnuts, chopped
1/4 cup butter, melted
1/4 cup cinnamon-sugar
Sift together the flours, baking powder, salt and nutmeg; set aside. In large bowl, beat Whey Low with shortening. Add eggs and vanilla; beat well. Add dry ingredients, milk and walnuts and stir until combined. Pour into greased muffin tins and bake at 400 degrees for approximately 17 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly. Brush tops with melted butter and sprinkle cinnamon sugar on top. Serve warm with canola butter. Yield: 1 dozen
Note: Cinnamon-sugar can be made by combining 1/4 cup Whey Low Granular D with 1 tsp or more (to taste) of cinnamon.
