Dessert Food

Baked donut holes

2 August 2012

So, the not-baking thing didn’t last long. I bought a mini-muffin pan the other day. I thought it would be a good idea so that I could make “healthy” muffins. Didn’t work as well as I thought. Just makes you eat more muffins.

Nonetheless, today I finally utilised my sweet little mini-muffin pan. It makes the cutest little muffins in the world. And magically, I was able to stop at two.

As lately I have been craving donuts, I thought I’d try this recipe. And in all honestly, they taste just like cinnamon donuts. And they’re baked and not fried. It was a good day.

Aren’t they cute? They look like little muffin soldiers. The one in the middle is called Yossarian.

Baked donut holes
Yields 24
  1. canola spray
  2. 80g (2.8oz) raw sugar
  3. 40g (1.4oz) margarine, melted
  4. ¾ tsp ground nutmeg
  5. ½ cup milk
  6. 1 tsp baking powder
  7. 1 cup plain flour
Cinnamon sugar
  1. 15g (½oz) margarine, melted
  2. 35g (1.2oz) caster sugar
  3. ½ tsp ground cinnamon
  1. Preheat oven to 190°C/370°F (fan-forced 170°C/340°F). Grease a 24-cup mini-muffin pan. Alternatively, grease a 12-cup normal-sized muffin pan.
  2. Combine raw sugar, melted margarine and nutmeg in a bowl. Stir in the milk. Sift in the baking powder and flour. Mix until just combined.
  3. Fill the mini-muffin cups halfway. Bake in the oven for 15 minutes or until golden.
  4. Meanwhile, combine caster sugar and cinnamon in a small bowl. Dip pastry brush into melted margarine and brush well over muffins. Dip each coated muffin top into cinnamon sugar until well-sugared. Serve when cooled.
Adapted from Allrecipes
Adapted from Allrecipes
niveous moon

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1 Comment

  • Reply pazcooks 2 August 2012 at 3:14 pm

    Looks perfectly delicious.

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