Ingredients - Cooking Spray
- 1 cup White Whole Wheat Flour
- 1/4 cup Granulated Sugar
- 3/4 teaspoon Baking Powder
- 1/4 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Nutmeg
- 1 large Egg
- 1 tablespoon Olive Oil
- 1 tablespoon Honey
- 1/2 cup Low-Fat Buttermilk
- 1 teaspoon Pure Vanilla Extract
Directions - Adjust the toaster oven cooking rack to the middle position and preheat to 425°F on the "Bake" setting. Use non-stick cooking spray or oil to coat a 6-cavity donut pan.
- In a medium bowl whisk together the flour, sugar, baking powder, salt and nutmeg.
- In a small bowl whisk together the egg, oil, honey, buttermilk and vanilla.
- Add the wet ingredients to the flour mixture and stir just until combined.
- Scoop batter into a quart-sized plastic bag and cut a bottom corner off. Pipe batter evenly into the prepared pan.
- Bake until the tops of the donuts spring back when pressed and a toothpick inserted into a few comes out clean, about 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts. The donuts will be pale on top and lightly golden on the bottom.
- Allow donuts to cool in the pan for 2 to 3 minutes before turning them out onto a cooling rack and topping if desired.
Notes - Convection Toaster Ovens: Reduce temperature to 350°F and bake 8 to 9 minutes for full-sized donuts and 5 to 6 minutes for mini donuts.
For Cinnamon Sugar Topped Donuts: In a small bowl melt 1 tablespoon of butter or coconut oil. In another small bowl combine 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon. Dip each donut into the melted butter and then the cinnamon sugar. For Chocolate Frosted Donuts: Use 2 to 3 teaspoons of chocolate hazelnut spread to frost each donut, top with sprinkles or chopped nuts. The donuts are best enjoyed the day they are baked but leftovers can be frozen for up to 2 months. Recommended
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