Out of all the baked donuts I've made, my favorite have been the sugar donut muffins. I've tried really hard to turn the batter into mini donuts, but these donut muffins seem to have an identity crisis. They bake and pop out easily as muffins, but they just don't seem to want to conform to a donut shape.
Usually I have no problem using my donut pan, but these babies just don't pop out easily. I've tried greasing, not greasing, baking longer, the results are still the same. I overbaked this batch in an attempt to make them come out easier.
I guess I will have to continue to search for a baked donut batter that I can successfully bake into mini donut shapes. I do love how these taste though, but I guess they are destined to stay as donut muffins.
A thick layer of frosting helped cover the uneven, hole filled tops of these donuts. I really like pastel spring/summer colors, so I made some frosting and added the slightest drop of food coloring.
Mini baked sugar donuts (adapted from Stylish Cuisine)
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract
1. Preheat oven to 350F. Lightly grease a donut pan with cooking spray
or vegetable oil.
2. In a large bowl, beat together sugar and egg until light in color.
3. In a small bowl, whisk together flour, baking powder, salt and
nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable
oil, milk and vanilla extract.
4. Fill mini donut pan with batter, about 2/3 full.
5. Bake for 11-12 minutes
for mini donuts, until a tester inserted into the center comes out
6. Use a small spatula and loosen around the circle of the donut to help ease the removal from the pan.
7. Frost when cooled.