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Is there really anything called a completely healthy donut that you actually might enjoy eating? I’m still trying to come up with one, but so far, there’s always at least a bit of guilt in every bite I make. Truth be told, I have been baking donuts more and more lately instead of frying them. The taste is different, but still very good. I really like these for the fruity centers that give a nice burst when you bite into one.
Ingredients
Wet
1 egg, beaten slightly
1⁄2 cup whole milk (2% can be substituted)
1 tablespoon butter, melted (I use unsalted; salted can be used, but cut the added salt by half.)
1⁄2 cup granulated white sugar
1 teaspoon vanilla extract
Dry
1 cup all-purpose flour (I prefer unbleached, but bleached is fine, and so is bread flour.)
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup dried fruit (any combination of fruit bits like raisins, cranberry [Craisins], apple, apricot, plum, peach, cherry)
Directions
Preheat oven to 350°F.
Combine flour, baking powder, baking soda, and salt and sift together.
In another bowl, combine the beaten egg, milk, butter, sugar, and vanilla extract.
Slowly add wet mix to dry, stirring until it’s incorporated. Don’t overmix.
Put batter in cupcake pans or donut molds and bake for 10–15 minutes.
Once done, remove to a cooling rack.
Makes 5–9 donuts, depending on baking method