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Sometimes I love taking a basic recipe and adding ingredients until I’ve gone way past the level of sanity in baking, and that’s what happened here. I started off with the oatmeal, and then thought about oatmeal raisin cookies, which I adore, so of course, in went a handful of raisins. Then I found some dried cranberries in the fridge, so I chucked some of those in as well. I know, not a very scientific approach to baking, which is science in its purest form, at least in my opinion, but there you go. I’m capricious. You could even add nuts to the mix, but that’s where I drew the line. Add whatever dried fruits and nuts to your recipe that you’d like. Who knows? You might just come up with something you love more than mine, and you should know that nothing would make me happier.
Well, world peace would be nice, but you know what I mean.
Ingredients
1 egg, beaten
1⁄2 cup sugar (granulated white)
1⁄2 cup milk (2% or whole milk will do)
2 tablespoons canola oil
1⁄2 teaspoon vanilla
1⁄4 teaspoon cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2 tablespoons oatmeal (old-fashioned, not quick)
2 tablespoons raisins
2 tablespoons dried cranberries
Directions
Preheat canola oil to 375°F.
Beat egg, then add sugar and mix until combined.
Add milk, oil, and vanilla, stirring well.
Sift dry ingredients, but hold out oatmeal, raisins, and cranberries.
Add the dry ingredients to the wet, and then fold in the extras listed above until the batter is smooth.
Drop a teaspoon of batter into the hot oil and repeat.
After 2 minutes, check, and then flip, frying for another minute on the other side.
Makes around 18 small donuts