Ever been to Paul Bunyan’s? I don’t know if they are across the country but in Wisconsin Dells this restaurant houses the most amazing (and not diet friendly) sugar donuts one could imagine. I don’t have a donut pan, deep fryer or even a mini bunt pan to even come close to baking something that resembles a donut. But sometimes muffins are just as good. So I searched for sugar donut recipes that I thought might work for my purpose and gave it a whirl. Or two. Or three. They definitely (I’ll be honest) are NOT the same as the Paul Bunyan sugar donuts I grew up enjoying, but still satisfied the child in me.
2 cups flour (I used 1 cup Gluten Free AP & 1 cup whole wheat)
1 cup plain or vanilla non-dairy yogurt
2/3 cup packed brown sugar
1 tsp cinnamon
1 Tbs baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbs coconut oil
1 tsp vanilla
2 Tbs flax meal + 6 Tbs water (used as an egg replacer)
turbinado/raw sugar for sprinkling
What to do…
1. Preheat oven to 400 degrees. In a small bowl/cup mix the flax meal and water together and let the mixture sit.
2. Stir together the flour, baking soda, baking powder, salt and cinnamon in a small bowl.
3. In a larger bowl, stir together the yogurt, oil, vanilla and flax/water mixture. Fold in the dry ingredients just until everything is mixed. The batter will NOT be smooth and easy to work with, so be careful to not overmix it.
4. Drop the batter into lined muffin tins and bake for 12 minutes. Let the muffins cool on a rack before topping with more sugar. Yes, more sweetness!
5. You can melt a little non-dairy butter or use coconut oil (you don’t need a lot!), and brush the tops of the muffins. Then either dip the muffins into a bowl of sugar or sprinkle some sugar on top and then flip the muffin over to let the excess fall off. This adds an extra coating of sugar to the muffins and makes them a little less healthy, but even more delicious and dessert-like!