“These are unlike any doughnut you’ve ever eaten. Actually, they’re muffins from Jerabek’s New Bohemian Coffeehouse and Bakery in Saint Paul. The center of the apple-cinnamon delight sinks, giving it a doughnut look. We thought they tasted a little like funnel cake.” ~Midwest Living Magazine, October 2006
1 and 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
1 cup shortening (I used real butter)
2 cups sugar, divided
2 eggs, lightly beaten
1/2 cup buttermilk
1 and 1/2 cups finely chopped, unpeeled apples
2 teaspoons cinnamon
Grease 24 standard size muffin cups well (I’ve found that a Silpat muffin “tin” works best for these fragile donuts and doesn’t require any preparation). In a medium bowl, combine flour, salt and baking soda. Set aside. In a large bowl, mix softened butter using an electric mixer for 30 seconds. Add 1 and 1/2 cups of the sugar and mix until well combined. Add eggs. Alternately add flour mixture and buttermilk to butter mixture. Mix until just combined. Gently fold in apples. Spoon batter into prepared muffin tins, filling only 2/3 full (Don’t over-fill). Bake at 350 degrees F. for 18-20 minutes, or until a wooden skewer comes clean when inserted in center of one of the donuts. Cool in pan on wire rack for 15 minutes. In a bowl, combine the remaining 1/2 cup of sugar and the cinnamon. Carefully remove donuts from muffin tins (they will be tender.) While still warm, gently roll donuts in the cinnamon-sugar mixture. Serve warm. Makes 24.
Visit Jerabek’s Bohemian Coffeehouse sometime! Unbelievably yummy treats!