Rice Kernel’s been having a rough time lately: going stir-crazy without school/schedule, lack of buddies at the park to play with in the morning, oh, and the arrival of Claire. Truthfully, he’s been doing well with his sister but, as can be imagined, he has moments where he says no one (i.e. Mom and Dad) is playing with him because of his sister. I have some guilt, yes. So when he asked for donuts for breakfast, I couldn’t say no. Made slightly healthier the way our kitchen always does, these are packed with plump berries and topped with a generous glaze of chocolate, nuts, and sprinkles. The way every slightly “guilty”-feeling Mom would offer to do.
Baked Blueberry Cake Doughnuts
Ingredients
1 cup white whole wheat flour
1 cup plan flour, sifted
1/2 cup sugar
2 tsp of baking powder
1/2 tsp ground nutmeg
1 tsp salt
3/4 cup Greek yogurt, any flavor
1/4 cup milk (dairy or non-dairy)
2 eggs
2 tbsp Earth Balance or melted butter
Directions
- Preheat oven to 350 degrees F.
- Combine the dry ingredients in one large bowl.
- Mix wet ingredients thoroughly and combine with dry ingredients. Stir until until just combined.
- Grease donut pan thoroughly. Carefully (or using a piping bag) spoomn batter into the pan until 3/4 full.
- Bake 7-10 minutes.
- Remove donuts onto a cooling rack. Dip into melted chocolate / cinnamon sugar / powdered sugar. Top with desired toppings, such as dessicated coconut, sprinkles or nuts.
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