Like my recipe for chocolate donuts, these cake donuts are light and fluffy. Because they are baked, they don’t have the texture of traditional fried donuts but rather a muffinlike crumb and a very subtle flavor. While good on their own, I consider them more of a base to help other flavors shine. My personal favorite is a cinnamon sugar mixture, which transforms them into a mouthwatering delight. This recipe is a slight variation on one that came with my donut pan, but if you don’t have one then not to worry! You can use an ordinary muffin pan or, like I did with some of my leftover batter, make “donut holes” in a mini muffin pan. This recipe yields about 36 mini donuts, or approximately 9 larger ones.
- 2 Cups Self Rising Flour
- 3/4 Cup Sugar OR 1/4 Cup +1 Tablespoon Truvia
- 1 Tablespoon Butter or Butter Spread Melted
- 2 Eggs Beaten
- 3/4 Cup Milk
- 1 Teaspoon Pure Vanilla Extract
- 1/4 Teaspoon Nutmeg
- 1/4 Teaspoon Cinnamon
- Preheat oven to 325 F.
- Spray donut or muffin pan with nonstick spray.
- In a large bowl, combine flour and sweetener. Mix together, then add remaining ingredients and beat until well blended.
- Fill donut holes/muffin cups 2/3 of the way full.
- Bake 8 minutes or until tops spring back when lightly touched. My donuts actually needed to bake for about 12 minutes.
- After cooling, remove donuts from pan and dip into glaze or cinnamon sugar. Feel free to decorate the glazed ones with sprinkles, nuts, coconut, or shaved chocolate.