I don’t know about you guys, but the donut fairy doesn’t stop by here too often. Most weeks it’s enough work getting good dinners on the table. Plus breakfast food is so easy, so why mess with that?!? But after almost a week of being out of school because of the weather and plans to meet our future puppy fell through, we needed a little distraction. So the Little Bit and I used a blueberry muffin mix to make mini baked donuts. Any homemade muffin mix will work too, although you’ll probably want to keep some oil in the recipe to prevent sticking. (Usually I substitute all of the oil for applesauce.) Have fun with these!!
Muffin Mix Donuts
Make muffin mix according to normal recipe, though you may want to include a little oil to help prevent sticking.
Insert a piping tip (I used Wilton size 12) into a piping bag (or use a zip top bag with the corner snipped). Pipe the muffin mix in small circles (1.5″-2″) on a silicone baking mat or into lightly sprayed mini donut pans (see pics further below). When you get tired of making circles (one regular batch of muffin mix makes a ton of little donuts), make some donut holes as those are much easier to ice.
Bake the donuts at 350° for 8 minutes.
While the donuts are baking, prepare the toppings. I used organic sugar, organic powdered sugar, and blueberry whipped cream (recipe below).
Check the donuts for doneness remembering that they brown faster on the bottom.
Quickly remove the donuts and dip in organic sugar or organic powdered sugar, noting that the sugar may stick on the bottoms of the donuts better than the tops. Cool the donuts on a wire rack. Frost the donut holes with blueberry whipped cream.
Blueberry Whipped Cream
Open a refrigerated can of coconut cream. Scoop out the solid coconut cream and reserve the liquid for another use. Whip with a fork or electric beaters to desired whipped consistency. Add pureed blueberries (1T at a time) and continue whipping to desired consistency. If necessary, add powdered sugar or other sweetener to the cream.
Enjoy!!
