It’s blueberry season here in north Florida and we picked 16 lbs of them yesterday! We also just got a donut pan to make baked donuts–unfortunately, we haven’t been able to purchase donuts that aren’t made on shared equipment, so our nut allergic son hasn’t had donuts in a few years since the last place changed their practices. I fond this excellent recipe at Eat Good 4 Life–so they’re even (comparatively) healthy! They were an excellent treat!
Ingredients:
Slightly modified from this excellent recipe.
- 2 eggs
- 1 cup plus 2 T low fat milk
- 1/2 cup sugar
- 2 T oil
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 2 cups flour (I used white-whole wheat, you could use whole wheat or whatever)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 cups blueberries (fresh if you have them)
- 3 T melted butter
- 1/2 cup sugar
- 1 T cinnamon
Preheat oven to 325°F. Spray donut pan with cooking oil. In a large bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.
Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack.
In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut in the butter followed by the cinnamon sugar.