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Archive for January 1st, 2011

Donuts anyone? These tasty morsels were adapted from this recipe. I used almond milk instead of cow’s milk; I add a few more blueberries than called for; I used canola oil instead of olive oil; and I used AP flour instead of whole wheat pastry flour. And the verdict is …. moist and very blueberry flavorful. These didn’t rise as well as some of my other donut attempts, but they sure tasted good.

Baked blueberry donuts

2 cups AP flour

1/2 cup sugar

2 eggs

1 1/2 cups fresh blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup almond milk

2 tablespoons canola oil

1 teaspoon vanilla extract

1 pinch cinnamon

1 pinch nutmeg

for the sugar coating:

3 tablespoons melted margarine

1/2 cup sugar

1 tablespoon cinnamon

Preheat oven to 325 degrees F. Spray donut pan with cooking spray. In a bowl, whisk eggs, almond milk, sugar, vanilla, oil, nutmeg, and cinnamon. Add flour, baking powder, and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.

Bake for 15 – 20 minutes. Cool for about 5 minutes and remove from pan to a wire rack. Cool completely.

In a bowl, combine sugar and cinnamon. In another bowl place melted margarine. Dip each donut in the margarine followed by the cinnamon sugar. Makes a dozen.

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