Spiced mini-doughnuts

Doughnuts you can feel (relatively) good about eating. Now there’s something you don’t see every day.

These are basically a spiced half-wheat quick bread baked in a mini-doughnut pan. The core part of the recipe is great and can be adapted with all kinds of spices, additions, and creative touches. It’s great with coconut, blueberries, oatmeal, chocolate chips, wheat germ, dried fruit, etc. The recipe can also be made in a loaf pan (bake 40 minutes), muffin tins, or doubled and baked as thick bars in a 9×13 pan for 30 minutes.

So go ahead, make doughnuts!

Maren’s Spiced Quick Bread Doughnuts
Makes about 24

IMG_30081 egg
1 cup buttermilk (or milk soured with a little lemon juice)
1 Tbs oil
1/2 c brown sugar
1 c white flour
1/2 c whole wheat flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp baking soda
a handful of chopped raisins
3 Tbs diced crystallized ginger

Preheat oven to 375F (190C). Mix wet ingredients and sugar together and then stir in the rest. Spray mini doughnut pan with a floured cooking spray like Pam for Baking. Fill each tin with a spoonful of batter, about 2/3 or 3/4 full. Bake for about 17 minutes. When cooled, gently dredge in powdered sugar.

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