Tag Archives: doughnuts

Baked Apple Donuts #LMDConnector


Pumpkin, pumpkin everywhere. Pumpkin pies, pumpkin muffins, pumpkin lattes, pumpkin puddings… that’s fall, right? Not for me. The essential fall flavour in my kitchen is none other than the trusty apple. We order apples by the bushel through a local co-op – in fact, just this past weekend, we took delivery of 80 pounds! Apples are yet another food with strong memories for me – I remember making apple pies by the dozen with my grandmother, with fruit picked fresh from the trees in her back yard.

This month’s recipe is inspired by perfectly ripe, crisp, juicy apples. I considered making a pie or stuffing and baking them, but my poor neglected donut pans have been calling to me. This recipe is a perfect cakey donut, just right to pair with a cup of coffee, or to pack in your child’s lunch. It’s reasonably healthy with whole wheat flour, maple syrup and yogurt, too.


Baked Apple Donuts

1 cup whole wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1/2 cup plain greek yogurt
2 Tbsp milk
1/2 tsp vanilla
2 eggs
2 Tbsp butter, melted
1/3 cup maple syrup
2 small apples, grated
Melted butter, cinnamon & sugar, for dusting.

Preheat your oven to 375F. Prepare donut pans by spraying lightly with a non-stick spray.

In a large bowl, combine flours, baking powder, cinnamon and salt. In another bowl, whisk together yogurt, milk, vanilla, eggs, melted butter and maple syrup. Gently mix wet ingredients into dry, being careful not to over-mix. Fold in grated apples.

Spoon {or pipe} batter into prepared donut wells. Bake at 375F until lightly golden brown, about 15 minutes.

Remove from pan and let cool. Brush with additional melted butter, and dip in cinnamon sugar before serving.

Makes 12 donuts.

For other ideas on how to make your life more delicious, visit the Life Made Delicious page for inspiration!


Disclosure: I am part of the Life Made Delicious blogger program and I receive special perks as part of my affiliation. The opinions in this blog are my own.

Baked Lemon Doughnuts with Matcha Glaze

Baked lemon doughnuts with matcha glaze

It’s finally spring, and nothing makes me think of spring quite like lemon. I love lemon, it’s one of my favourite flavours. Lemonade, lemon meringue pie, lemon poppyseed loaf, lemon curd, lemon prawns… mmmm, I’m drooling just thinking about it. I love to cook and bake on that fine line straddling sweet and sour. So now that spring is finally here, my mind has been drifting from the hearty flavours of autumn and winter to the fresh, clean flavours of spring and summer. And what better way to kick it all off than with a delicious baked treat?

Baked lemon doughnuts with matcha glaze

These doughnut pans found their way into my cart at HomeSense last week, and I can honestly say that they are going to be one of the most dangerous additions to my kitchen stash. I had only had the pan 24 hours and I had several recipes pinned for doughnuts of all types and flavours, from chocolate fudge to funfetti, so making the choice on what ones to bake was hard. The bag of lemons in my pantry made it an easy choice, and I decided to pair it with a bright and fresh glaze made with matcha powder. To say that these doughnuts were a hit would be an understatement – they are definitely not a true yeasted doughnut, but they are light and cakey and just right. I thought my kids would balk at the matcha glaze, but even they devoured them in record time, and were begging for more. I think this doughnut pan is going to get a lot of use!

Baked lemon doughnuts with matcha glaze

Baked Lemon Doughnuts
(adapted from Prevention RD)

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1 lemon, zest & juiced
1 tsp vanilla extract
1/4 cup honey
1 egg, beaten
2 Tbsp butter, melted

Grease doughnut pan(s). Preheat oven to 375F.

Mix flour, baking powder and salt. Set aside.

Whisk together buttermilk, lemon juice, lemon zest, vanilla, honey, egg and melted butter. Pour wet ingredients into the dry ingredients and mix until just blended. Be careful not to over-mix!

Spoon batter into doughnut pans, filling about 2/3 full. Bake for 10 minutes, until the doughnut springs back when gently pressed and the edges begin to brown.

Let cool in the pan for 5 minutes, then turn onto a wire rack and cool completely. Dip in Matcha glaze {recipe below}.

Yield: 10 doughnuts.

Matcha Glaze

1 cup icing sugar
3/4 tsp matcha powder
1 1/2 – 2 Tbsp milk

Sift icing sugar and matcha powder. Add just enough milk to make a smooth glaze. Dip doughnuts, or drizzle over top.


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