For our inaugural donuts, we decided to tweak the recipe that came with the pan so it was egg free.
Egg Free Baked Donuts
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 3/4 cup buttermilk
- 1 Tbsp Ener-G egg replacer mixed with 4 Tbsp water
- 2 Tbsp butter, melted
Preheat oven to 425 degrees. Spray donut pan with nonstick cooking spray.
In large mixing bowl, whisk together cake flour, sugar, baking powder, nutmeg, and salt. Add buttermilk, Ener-G, and butter. Beat until just combined.
Fill each donut cup approximately 2/3 full.
Bake 7-9 minutes or until the top of the donuts spring back when touched. Let cool in pan for 4-5 minutes before removing.
Then move to a wire rack. Aren't they puuurty?
Put 2/3 cup of powdered sugar in a resealable plastic bag. Add a donut, close the bag, and shake to coat. Repeat with remaining donuts.
Makes 12 donuts.
And the taste testers say?
They're a hit!
Linking up at Allergy Free Wednesdays
And don't forget that we have our Peanut Allergy Slap Bracelet available now! The first in our new line of allergy awareness products for kids! Click here!