Suddenly, it is June, and it is National Doughnut Day!
Is it any surprise that National Doughnut Day makes me think of camp? My first summer working at Pine Cove’s Camp in the City, there was a boy on our team nicknamed “Dunks.” National Doughnut Day fell during our first week of camp in Marietta, GA. A camper decided to bring Dunkin’ Donuts for Dunks in honor of his personal holiday.
Today, I am sharing with you an easy recipe for baked doughnuts. If you have a doughnut pan, this batter is perfect for beautiful circular doughnuts.
If you don’t have a doughnut pan, I recommend baking the batter in a muffin tin. Once the doughnuts have cooled, scoop a shallow hole into the top of the muffin, and fill it with jelly.
Yield: 12 donuts
- 2 cups oat flour (rolled oats ground into flour)
- 1/2 cup sugar or other granulated sweetener
- 1 tablespoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- 1 cup milk of choice
- 1 egg
- 1 teaspoon vanilla
- 6 tablespoons smooth nutbutter (Suggestion: I used a maple flavored peanut butter, and it was incredible!)
- 1 cup frozen mixed berries, chopped
- 1 cup thawed mixed berries, pureed
- Preheat oven to 350 degrees Fahrenheit and coat a doughnut pan or muffin tin with nonstick spray.
- Mix together dry ingredients (oat flour, sugar, baking powder, cinnamon, and salt).
- Whisk wet ingredients in a separate bowl (milk, egg, and vanilla).
- Combine the two mixtures. Melt the nutbutter in the microwave for about thirty seconds. Stir into the batter.
- Fold in frozen chopped berries.
- Pour into pan. Bake for 20-30 minutes, until a toothpick can be inserted and come out clean. Let cool.
- Top or fill with pureed berries.
- Eat and enjoy!
Which spelling do you prefer: donut or doughnut?