Of course I am on a diet NOW, but I've been holding onto this doughnut recipe for a long time now and this is the perfect time to share it with all of you non-dieters out there (oh, how I wish I could join you). For all you readers who wish to indulgence in these delicious doughnuts enjoy, enjoy (and PLEASE DO eat one for me!). They are a baked doughnut, so they are half-way good for you.
I could have doughnuts every morning for breakfast. The corner doughnut shop, to these super delicious homemade doughnuts and anything inbetween. I LOVE doughnuts, they are SO good. I have a few doughnut recipes on here and I am sure this won't be my last.
Baked Blueberry Doughnuts
recipe found at A Well-Seasoned Life, originally from King Arthur Flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
2 tablespoons buttermilk (or regular milk)
3 tablespoons vegetable oil
2 tablespoons water
Mix all the dry ingredients in a bowl. Crush your berries
with the back of a fork. In a separate bowl, mix together milk, eggs, oil,
blueberries and water. Pour the liquid mixture into the dry ingredients and stir
just until combined. Bake at 325 degrees for 16-18 minutes in a 6-doughnut pan
or in a mini doughnut maker according to manufacturer directions. Alternatively,
you can bake them in lined mini muffin tins for 7-12 minutes, or until a
toothpick inserted in the center comes out clean. While the doughnuts are
cooling make your glaze.
For the glaze:
1 teaspoon lemon juice
Mix together powdered
sugar and lemon juice. Add water 1 teaspoon at a time until it reaches a thick
drizzling consistency. Drizzle glaze over cooled doughnuts and enjoy! Yields: 8
regular or 24-30 mini doughnuts.