At some point before my kids hit middle school I pledge to get the hang of the school morning routine. It’s quite honestly pathetic that I am still struggling with getting the girl and husband out of the house by 7:20, especially since generally I’m not trying to get myself or the boy out of the house at that hour too. At one point in my life all four of us were leaving the house by 7:30 – the husband and I both for work and the kids for daycare – but somehow with the whole stay-home mom gig, I’ve simultaneously eased up on the morning schedule and created a harried pace. Ironic juxtaposition – my middle names.
I have learned that having a pre-made breakfast like pumpkin bread, peanut butter and banana breakfast cookies and/or Oatmeal and Wheat Bread Machine Bread for toast cuts a good 5 minutes out of the breakfast prep. And those 5 minutes are golden. Those 5 minutes are the difference in me getting to drink me tea or not. Which, truthfully, sets the tone for the rest of my morning. Hot tea = gonna be a good day! Cold tea (or, worse, no tea) = oh dear.
(I’ve also learned that packing the entire lunch for the girl and husband the night before saves me a good 10-15 minutes, but that requires mammoth motivation in the evening hours when the couch and a good book are screaming at me to join them.)
I modified my Baked Vanilla Doughnuts recipe recently when I was craving something with apple cinnamon flavors. They turned out great and made two mornings into hot tea mornings.
These could be baked into muffin tins too – just watch them closely the first time to determine bake time.
Baked Apple Cinnamon Doughnuts
Enough for 6-7 doughnuts (or about 6 muffins)
- 1/2 c whole wheat or spelt flour
- 1/2 c white flour
- 1/4 c sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- dash nutmeg
- 1/4 c + 2 Tbsp buttermilk
- 1/2 -3/4 c shredded apple
- 1 egg
- 1/2 tsp vanilla
Optional Glaze Ingredients: 3/4 c powdered sugar + 2 Tbsp milk
1. Preheat oven to 400F. Lightly coat a donut pan with cooking spray.
2. Combine flours, sugar, baking powder and salt in a bowl and stir well with a whisk.
3. In a second bowl, combine buttermilk, egg, apple and vanilla, stirring well with a whisk.
4. Add buttermilk mixture to flour mixture and mix until just combined. Don’t over-stir, as it will make the donuts less tender.
5. Either spoon batter into the donut pan, or, if you’re a perfectionist like me, pipe the batter into the pan using a large plastic bag with the corner cut off. Bake for 8-10 minutes or until donuts are slightly golden on bottom.
6. Cool in pan about 5 minutes and then cool completely on a wire rack.
7. When doughnuts are cool, top with glaze.