First Day:
1-1/2 cups flour
1, 1/2 and 1/4 teaspoon baking powder
1/2 cup sugar
1/4 teaspoon nutmeg
1/2 teaspoon salt
Mix ingredients. Using a pastry blender, cut in 1/3 cup Crisco. Store in an airtight container.
Second Day:
Peel and core one apple. Grate over a plate or waxed paper. Measure 1/2 cup grated apple. Beat one large egg. Measure 1/4 cup milk. Stir into the beaten egg. Then stir in the 1/2 cup grated apple. Make a well in the dry ingredients which you mixed yesterday. Pour the egg-milk-apple mixture into the well. Using a fork, stir just until all is moistened. Using Crisco, grease the bottoms of 12 bake cups. Using a large spoon, fill each greased cup 2/3 full of batter.
Bake 20 to 25 minutes in a preheated 350 degrees oven. Measure 1/2 cup melted butter into a soup bowl. Measure 1/3 cup cinnamon sugar (1/3 cup sugar plus 1 tablespoon cinnamon) in another bowl. Roll freshly baked doughnuts in the melted butter and then the cinnamon sugar. Serve while warm.