As I’ve said in many, many, MANY posts, we are breakfast people. We love breakfast. Before we started eating plant-based, we loved eggs, bacon, sausage, pancakes, grits, breakfast burritos, breakfast casseroles, biscuits and gravy…not all at the same time!
Switching to a plant-based eating style didn’t change our love of the morning meal. I just had to get creative. Fruit and yogurt parfaits…
Tofu scrambled “eggs”…
and my favorite – avocado toast…
We may be eating different breakfast items now, but we’re still enjoying our favorite meal!
These little gems were born from the fact that I found a packet of muffin mix in the pantry. Upon reading the ingredient list, I discovered that the mix itself was vegan. No dry milk. No dehydrated eggs. So I decided to try a little experiment.
I used plant milk instead of regular milk – not a huge substitution. But there are some products in which you can’t use plant milk. Jell-O pudding, for example. Nope. Supposedly, there’s an enzyme in milk that works in the pudding mix. The enzyme isn’t present in plant milk, so you can’t interchange them. But Google it. People have found ways around it.
For this recipe, I used the same amount of plant milk that I would regular dairy milk. So far, so good. But I wasn’t making muffins. I was making mini doughnuts. So I had to add a bit of flour to get the right texture. It really wasn’t that big of a change in recipe. And the result was delicious, beautiful little doughnuts!
To make these, you’re going to need a mini doughnut maker. They look like a little waffle maker, but they make mini doughnuts. There are lots of them on the market, but if you want a quality one that will last and do a good job, you really should choose this one by Betty Crocker:
It’s around $34, but it is a really great appliance! I’ve had – and used – mine for five years and it still works great! I really love it!
Now let’s get to the good stuff!
Apple Cinnamon Mini Doughnuts
- 1 packet of Apple Cinnamon muffin mix (I used Martha Washington)
- 1/2 cup of plant milk (I used unsweetened almond milk)
- 2 tablespoons of self-rising flour
Mix together in a small bowl while doughnut maker is heating. When doughnut maker is ready, spray top and bottom with baking spray and spoon or pipe batter into each well. Close the doughnut maker and cook until indicator light shows that doughnuts are ready.
Remove from the maker onto a plate and sprinkle with powdered sugar.
Well Duh #1: Your doughnut maker may not have an indicator light. Most do. If not, just refer to your manual for cook times. Mine only takes a few minutes.
Well Duh #2: My batter made 21 mini doughnuts, so it took three times through the maker to do them. Even so, I was done in ten minutes.
Well Duh #3: This would work with any flavor of muffin mix. Every one I’ve tried works great. My next batch is going to be chocolate chocolate chip!
Well Duh #4: Yes, you really do need to spray the top and bottom – even if your doughnut maker is nonstick. It’s a slightly sticky batter and you don’t want to take chances!
Well Duh #5: I’ve had several readers and friends ask what made us decide to become plant-based eaters. We totally did it for Michael’s health, but here is the book that was partially the reason why we chose plant-based over other eating plans. If you’re even slightly interested, you should read this book! It’s called Forks Over Knives: The Plant-Based Way to Health.
These are delicious! The kids and I love them so much! Michael has eaten oatmeal every single morning since we started eating plant-based. 125 days. But he’s happy eating oatmeal, so let the man eat his oatmeal!
But we gobbled these up – maybe a little too quickly! But, hey, like I said, we love breakfast!
Recent Comments