Tuesday, April 29, 2014

Freezer Breakfast Donut Holes

Here's a recipe that provides you with several healthy breakfasts in one batch. I freeze mine and pull 5 or 6 out of the freezer when I wake up or as I walk out the door. You can make them super healthy (or just healthy) depending on whether or not you add the glaze.
Packed with fiber and whole wheat, these delicious donut holes give you a well rounded breakfast that your whole family will enjoy. As I write this, my 2 year old is at my feet crying "More donut!"
And now, the recipe! (I try to post pictures of the batter as well as the finished product so you know what it's supposed to look like. I am always missing that in blog recipes, so I figured I'd typically include it.)

Vegan (or not) Breakfast Donuts modified from burntapple.com

1 3/4 cups whole wheat, or unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice or ginger
1/8 teaspoons ground cloves
1/3 cup applesauce
1/2 cup brown sugar
1 egg OR 1 Tbs Ground Flax plus 3 Tbs warm water, mixed
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin
2/3 cup low-fat buttermilk, soy, or other milk alternative

1. Preheat the oven to 350 degrees. Lightly grease and flour a 24 cup mini muffin pan. Set aside for later use.
2. In a mixing bowl, place your dry ingredients and mix them together until well blended.
3. In a separate mixing bowl, whisk together the applesauce, egg, vanilla, and pumpkin. Whisk until mixture is well incorporated and smooth. Slowly add the dry ingredients to the wet ingredient mixture. 4. Stir until just combined. Do not over stir!
5. Place approximately 1 tbsp of batter into each muffin cup. Bake for 8-10 minutes. Remove from oven, then wait 5 minutes for muffins to cool slightly. Remove muffins to cooling rack to finish cooling. Glaze once muffins have cooled.

1 cup powdered sugar
1/8 cup soy milk or cows milk
1 teaspoon vanilla extract

*Tip: Place parchment paper or aluminum foil under your cooling rack for quick and easy cleanup!

1. In a saucepan, mix together the milk and powdered sugar over low-medium heat until mixture becomes warm. 
2. Drizzle glaze over donuts on baking sheet
3. Let the glaze harden before storing or freezing in freezer bags.

*To make my donuts rounded, I used my donut hole/cake pop baker. I baked them about 4 minutes per batch.

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