CINNAMON SUGAR APPLE DONUT HOLES

So, I have discovered that our kids really could care less about all the sweets and treats that come out of our kitchen.  Oh, they eat them…eventually.  Some things sit in boxes for a few days before they slowly eat them.

I guess having a mom who bakes every day for work has them “over” all the goodies.  I don’t think I will ever be able to resist cookies and brownies.  My jeans sure wish I could give up sweets like that, but since I can’t won’t do it, the workouts must continue.

One thing that does get eaten in record time around here are donuts or muffins.  So, I guess it’s time to mass produce breakfast goodies every week.  Not that I mind that.  Breakfast treats are one of my favorites to bake too. 
It’s safe to say that the kids were in love with these soft fluffy breakfast treats!  My daughter saw me editing the photos the other day and starting telling me how much she LOVED these donuts and that we should make another batch right away.
These little donut holes stole our hearts this fall.  They will be on repeat each week…or until I get an itch to bake something else.  At least I have finally found something that the kiddos will not leave sitting on the counter.

Ingredients

• For the Donut Holes
• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 2/3 cup sour cream
• 1/4 cup applesauce
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 1/2 cups flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground star anise
• 1/3 cup apple cider
• 1 cup shredded apples
• For the Cinnamon Sugar coating
• 8 Tablespoons butter, melted
• 1 1/2 cups sugar
• 3 Tablespoons cinnamon

Instructions

1. Preheat the oven to 375 degrees. Spray a few mini muffin tins with non-stick baking spray.
2. Beat the butter and sugar until creamy. Add the sour cream, applesauce, and vanilla and beat again.
3. Stir together the salt, baking powder, baking soda, flour, cinnamon, nutmeg, and star anise. Slowly add the dry ingredients and the apple cider to the butter mixture.
4. Stir in the shredded apples gently.
5. Spoon the batter into 48 sprayed mini muffin cavities. Do not fill more than half full. Bake for 9-10 minutes. Remove and let cool in the pan for 1-2 minutes, and then remove to a wire rack to cool completely.
6. ...............................

for full instruction please see : nsidebrucrewlife.com

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