Yield: 40 holes
|3 cups||Unsifted all-purpose flour|
|3½ teaspoon||Baking powder|
|1 teaspoon||Ground nutmeg|
|1½ cup||(3 sticks) butter|
|2 larges||Eggs, lightly beaten|
|1 cup||Grated tart apples|
|½ cup||Chopped nuts [we used hazelnuts]|
|2 teaspoons||Ground cinnamon|
1 Heat oven to 350'F. Grease forty 1½ inch muffin pan cups.
2. In, medium-size bowl, combine flour, 1 C sugar, the baking powder, salt, and nutmeg. With pastry blender or 2 knives, cut 1 C (2 sticks) butter into the flour mixture until it resembles fine crumbs. Stir in eggs and milk until soft dough forms. Fold in apples and nuts.
3. With floured hands, roll dough into 1-inch round balls to resembie doughnut holes. Drop balls into muffin-pan cups. Bake 20 to 25 minutes or until golden brown.
4. In small saucepan, melt remaining ½ C (1 stick) butter over low heat. In medium-size plastic food-storage bag or paper bag, combine remaining ¾ C sugar, and the cinnamon. In batches of 3 or 4, drop doughnut holes into melted butter to cover, immediately remove doughnut holes with tongs or slotted spoon, and toss in bag to coat with sugar mixture. Repeat until all doughnut holes have been coated.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary