Breakfast Archives - Page 12 of 49 - Garden Seeds and Honey Bees

Baked Blueberry Lemon Doughnuts

Special Supplies:

**Electric Mini Doughnut Maker, optional for mini doughnuts

**Doughnut Pan (1 or 2 Pans)

**Decorating Bags

**Cooking Spray, like Pam

Lemon Baked Doughnuts

*1 box Lemon Cake Mix

*1 cup Water

*1 Egg

*1/2 teaspoon Lemon Extract

*1/4 Extra Light Olive Oil, has to be extra light

*1 teaspoon Butter

Add to a mixing bowl the cake mix, water, egg and oil. Mix with a hand mixer until smooth or in a stand mixer on medium-low speed with paddle attachment. Then set aside to rest (about 5 minutes).

Pour batter into a pastry bag or Zip lock bag with a corner removed and pipe batter in mini doughnut maker (bake according to electric doughnut maker) or use doughnut Pan and bake in the oven..

Bake in a preheated oven 350*F. for about 12-14 minutes

Lemon Glaze

*1 and 1/2 cups Powdered Sugar, more if needed

*1 tablespoon Milk

*Juice from 1/2 a Lemon

*Pinch of Sea Salt, literally

*1/4 teaspoon Lemon Zest, optional (will put specks of yellow in your glaze)

*1/4 teaspoon Lemon Extract

*1 teaspoon Butter, softened

Stir Glaze until smooth, add more powdered sugar until it is thick enough to dip doughnuts without running off, a ribbon consistency when spoon is lifted and drizzles back into bowl of glaze.

Drizzle or dip doughnuts with glaze (dip just the top of the doughnut and wipe off excess glaze with a fork or side of the dipping bowl if you prefer the glaze to stay on top of the doughnut) and add sprinkles or colorful nonpareils etc…

Baked Doughnut for Blueberry Glazed

***This Recipe adapted from Food Network

*1 and 3/4 cup All-purpose Flour

*1 cup Sugar

*3/4 teaspoon Sea Salt

*1 teaspoon Baking Powder

*1/2 teaspoon Baking Soda

*1 Egg

*1/2 cup Buttermilk

*1/4 cup Extra Light Olive Oil

*1 teaspoon Vanilla Extract

*1/4 cup Water

Directions:

In a stand mixer with paddle attachment on medium-low speed or whisk together in a bowl; flour, sugar, salt, baking powder and soda.

Whisk together in another bowl: Egg, buttermilk, olive oil, vanilla and water, until incorporated. Then slowly stir in the wet ingredients to the dry ingredients until combined.

Using a cooking spray, spray doughnut pans and/or doughnut maker.

Pour batter into piping/pastry bag, pipe doughnut batter into doughnut molds careful not to over fill, fill 2/3 full.

Bake in a preheated oven 375*F. for about 12 minutes

Blueberry Glaze

Syrup

*1 cup Blueberries, fresh or frozen

*1/4 cup Water

*1 tablespoon Sugar

In a sauce pan on medium heat, bring to a boil the Blueberries, water and sugar. Then simmer for 10 minutes and set aside.

*1/2 cup Powdered Sugar, more if needed

*1 teaspoon Fresh Lemon Juice

*1 teaspoon Butter, softened

After cooling, pour through a sieve and press with a spoon pressing as much juices as possible into a bowl, then discard pulp and add powdered sugar lemon juice and butter to the blueberry syrup mixture.

Stir Glaze until smooth, add more powdered sugar until it is thick enough to dip doughnuts without running off, a ribbon consistency when spoon is lifted and drizzles back into bowl of glaze.

Note: I used silicone and metal doughnut pans, I think the silicone needs to be baked until golden brown and allow to cool 5 minutes before removing. If you don’t bake long enough they could break easily. For the metal pans, I think they work the best for “real” doughnut look.

Mini Doughnuts made with a doughnut maker

Enjoy!

Lindy

Make your Mom some Yummy Muffins for Mother’s Day!

Fresh Apple Raisin Muffins

**Brown Cupcake Cups, optional

**Muffin pans

Makes 18 to 21 Muffins

Muffin Ingredients:

*4 cups Macintosh Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Extra Light Olive Oil
*2 teaspoons Vanilla
*2 cups All-Purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins
*1 cup chopped nuts, pecans etc… (Optional)

Note: These need to be made the night before baking.

Mix in a bowl all the muffin ingredients until combined. Then scoop mixture into in a gallon Ziploc bag and remove as much air as possible from the bag. Lay the bag flat in the fridge overnight. The mixture might be on the dry side but the moisture will pull out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You can use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake muffins at 350* F. for 25 to 35 minutes. (If using small muffin tins bake about 12 to 15 minutes.) Watch to make sure they do not over bake.

While the muffins cook, make the crumble topping and add to the top of the muffins (about a 1 teaspoon each) the last 2 minutes of baking.

Note: The batter was cold when we baked the muffins.

Crumble Topping:

*2 to 3 tablespoons Brown Sugar

*1 teaspoon Cinnamon

*1/4 cup Quick Oats

*1/4 cup Melted Butter, very warm

*Pinch Sea Salt, literally

Instructions Crumble Topping:

Mix together; Brown sugar, Cinnamon, oats, butter and salt. Mix until crumbly and add to the top of muffins and the end of baking.

Muffin Recipe adapted from Bridgerland Culinary Arts School.