It’s finally here…Friday! This week has dragged…
Before I share a new baked doughnut recipe (loving baked doughnuts!), I have to brag on my students just a bit. On Wednesday night they gave presentations on a fruit or vegetable they had never tried before. They all picked really wonderful foods including jicama, prickly pear cactus, star fruit, and kumquat to name a few. They could earn 3 points of extra credit if they 1) purchased and tried their fruit/vegetable and 2) took a picture to include in their Power Point. Nearly all my students took advantage of the extra credit and the pictures were darling! Bloggers in-the-making? 😉
A mandatory portion of the project was to share one recipe including their fruit/vegetable of choice and several groups brought in their recipes for the class to try! We had prickly pear salsa, tomatillo salsa, jicama slices, and kumquats! I had never tried kumquats or prickly pear so I was very appreciative! Both were delicious! 😀 And of course, I am super impressed with my students 🙂 Teaching can warm your little heart (and fill your belly – who knew!?) 😉
And now, last Sunday’s breakfast! When I was in Chicago last, I brought my doughnut pan. It had arrived earlier that week and I was so anxious to use it. My family were the beneficiaries of my impatience: Baked Sugared Gingerbread Doughnuts – yum! Since then I have been on the prowl for baked doughnut recipes and have also tried “Healthy” Baked (Chocolate Chip) Doughnuts – also very yum! They also loved these doughnuts…best when warm with that gooey, warm glaze! Needless to say, I haven’t found a baked doughnut recipe flop yet and I have been able to occasionally enjoy guiltless baked doughnuts 😀
2 cups all-flour flour
1 cup sugar
2 Tbsp baking powder
2 tsp cinnamon
1 cup skim milk
2 tsp vanilla
1/2 cup canola oil
Preheat the oven to 450 F.
Stir the dry ingredients together. Add the egg, vanilla, and milk then whisk together for 1 minute. Add the oil and continue to whisk until well combined.
Grease the muffin tins. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing. Yield: 30 doughnuts.
1 1/8 cup powdered sugar
3/4 Tbsp light corn syrup
3/4 tsp vanilla extract
1-3 Tbsp water
Whisk the first four ingredients together. Add the water slowly until it reaches the desired consistency. Spoon over the doughnuts. Yield: Glaze enough for 30 doughnuts.
Nutrition Information (for 1 doughnut with glaze): 107 calories; 4 g. fat; 15 mg. cholesterol; 57 mg. sodium; 17 g. carbohydrate; 0 g. fiber; 1.5 g. protein
Result: These were delicious! I loved the glaze, but I don’t know that the doughnut was my favorite recipe of the 3 that I’ve tried. I think the “Healthy” Baked Doughnuts are #1 so far, but these were still very, very tasty! I may have to try this glaze on those doughnuts! Mmmm! Enjoy!
Question: What is one fruit or vegetable you want to try for the first time?