It’s not stopping me from baking though. I’ve been a little obsessed with mini foods lately. Trying to stay on portion control is easier with small bites of food.
Since grampy luvs the little powdered donuts I thought I would look for a recipe for baked donuts. I found one on KingArthurFlour.com that looked easy enough to make. I made these mini doughnuts baked not fried.
I had to make a couple of batches until I finally came up with a donut that stands up to grampy’s standards.
The recipe is very easy and it is a recipe that you can make and be totally done in less than an hour from start to cleanup. It’s worth a try. If you do not have a mini donut pan, you can use a mini muffin pan but be sure to fill pan only half full (rather than the 2/3 full for a cupcake or muffin).
- ¾ cup all purpose flour
- 2 TBLS. cornstarch
- 1 tsp. baking powder
- ⅓ cup Monk Fruit in the Raw (or use your preferred sweetener)
- ⅛ tsp. nutmeg (optional)
- ¼ tsp. salt
- ½ tsp. cinnamon
- 2 TBLS. plain yogurt
- 1 TBLS. applesauce
- 2 eggs
- 3 TBLS. avocado oil (or canola/vegetable oil)
- confectioner’s sugar for coating
- In medium sized bowl, sift together the dry ingredients.
- In separate bowl, add all the wet ingredients and whisk together until foamy.
- Pour the wet ingredients into the flour mixture and stir gently just until well combined. Spray mini doughnut pan with cooking spray and fill each doughnut form only half full.
- Bake for 6-8 minutes, or until they spring back when you touch them lightly.
- Remove from oven and place on cooling rack for 3 minutes.
- Add confectioner's sugar to a large freezer bag. Drop the warm doughnuts in confectioner’s sugar to coat and place on tray.
- You can also dip them in melted chocolate or baste them with melted butter and dip them in cinnamon sugar.
Coat them anyway you like, or make a donut shop variety of glazed, chocolate covered, and powdered. You’ll be surprised at how yummy they are and everyone will LUV them!!!!!
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