My daughter loves baking and dreams of owning a bakery one day (you can read more about that here). She ran across a donut recipe in a magazine one day and I helped her modify it to make it a little healthier. They turned out super yummy!
We have these Donut Pans and love them!
- cooking spray, butter, or coconut oil for greasing the pans
- 3 Cups white whole wheat flour
- 1 Cup Sugar
- 2 teaspoons baking soda
- 3/4 teaspoons cinnamon
- 1 Tablespoon lemon zest
- 1 Cup buttermilk
- 3 large eggs
- 2 teaspoons vanilla
- 8 Tablespoons butter, melted and slightly cooled
- 1 Cup blueberries
- 1 gallon sized ziplock bag
Preheat oven to 350, and grease the donut pans.
In a large bowl, whisk the flour, sugar, baking soda, cinnamon, and lemon zest.
In a medium bowl, combine the buttermilk, eggs, butter, and vanilla. Whisk for 2 minutes.
Add the wet mixture to the flour mixture and combine with a spoon or spatula. Fold in the blueberries, being careful not to over mix.
Pour the batter into a gallon sized zip-lock bag, and cut a 3/4 inch hole in one of the bottom corners. Pipe the batter into the muffin pan, filling each hole approximately 3/4 full.
Bake 10 to 12 minutes, or until the donuts spring back when touched. Let cool 5 minutes, then remove from pan and dip in sugar, if desired.
- We prefer the taste of white whole wheat flour, but regular whole wheat flour, or even all-purpose flour would work too.
- *If you don’t have buttermilk, make your own! Just place 1 Tablespoon of white vinegar, or 1 Tablespoon of lemon juice in a measuring cup. Add milk until it reaches 1 Cup. Stir, and let sit for about 5 minutes.
Adapted from a recipe in a magazine (I copied it down while sitting in a waiting room and don’t remember which magazine it was from). We changed the type of flour, reduced the amount of sugar, and used blueberries instead of chocolate chips.
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