Apple Walnut Donuts

Apple cinnamon, a winning team any day of the week.

If I stand for one thing, it is that apples go with everything. Everything. Everything has the potential to be raised to the apple-th power to be spectacular.  Every fruit, every grain, every vegetable, every spice, every meal, every season. Spring summer fall winter, apples every day is the only way.

Traditionally, autumn gets the bragging rights to the apple, what with all the picking and hayrides and cider and so forth. But don't forget to let winter have its fun too. These baked vegan whole-wheat apple walnut cake donuts go marvelously with a fresh snowfall, a few poinsettias, and a hum to the tune of "Feliz Navidad".

See how great they look with the Christmas mugs?

(An interpretation of these Baked Apple Doughnuts. And did I mention there's no yeast!)

Apple Walnut Donuts

Yields 1 dozen donuts

3 c whole wheat flour
3 1/2 t baking powder
1 c sugar, scant
1 t salt
1 t nutmeg
1 c safflower oil, or any vegetable oil
2/3 c applesauce
1 c grated apples (I used 1 1/2 Romas in a food processor)
1/2 finely chopped walnuts
Cinnamon sugar for topping

Preheat oven to 350F.  Lightly grease 2 donut pans or 1 cupcake pan.

Combine everything up to and including the oil in a large bowl. Crumb ingredients with your hands until well mixed. Add remaining ingredients (besides the topping).

Spoon into pans, 3/4 full. Bake for about 15 minutes, or until inserted toothpick comes out clean and top is golden brown. Let cool completely before removing from pan. One at a time, gently toss donut in a bowl full of the cinnamon sugar to ensure a complete coating.

i can has dohnut plz?