There are a lot of food trends floating around the Internet be it on Pinterest or popping up in your Facebook feed. One that has truly captured me is the Baked Doughnut Hole! How can a doughnut flavoured cake that isn’t fried be possible? And gluten free too?
It took one packet of Well and Good Gluten Free Muffin Mix, some cinnamon and a little patience and the result was glorious.
Don’t they look amazing? I used a 24 hole Mini Muffin Tray and created 3 variations of Doughnut Holes. Plain, Jam & Lemon Curd. The variations are truly endless – I’m thinking Nutella will star in my next batch! To help create a doughnut flavour I added cinnamon to the Well and Good Muffin Mix and when they were cool enough to handle I brushed melted butter across the top and rolled them in cinnamon sugar. Delicious, Gluten Free and (depending on your filling) FODMAP Friendly.
- 1 x Pack Well and Good Muffin Mix
- 2 Eggs
- ½ cup (125ml) of oil
- ½ cup (125ml) of water
- 1 tsp Cinnamon (or to taste)
- Your choice of filling i.e Jam. Lemon Curd
- 200g Melted Butter
- Cinnamon Sugar (I mix together cinnamon & raw sugar until the Cinnamon is the way I like it!
- Preheat your oven to 185°C (175°C fan forced)
- Grease a 24-hole mini muffin tray
- Combine Water, Oil, Eggs, Muffin Mix and Cinnamon in a large bowl with a wooden spoon.
- For the Doughnut Holes that you are going to fill, fill muffin holes 1/3. Gently spoon in the filling of your choice – I used about 1 tsp of jam/curd then top with Muffin Mix to fill hole around ¾ full.
- Set to bake for 15-17 minutes then remove from oven.
- Once the Doughnut holes are cool enough to handle, pop them out of their tray and brush with butter and dip into Cinnamon sugar.