Light and fluffy cake-like donuts with a fresh strawberry flavor, topped with crunchy All-Bran cereal and sweet chocolate eggs to look like a bird nest. These healthy baked donuts are as fun to make as they are to eat! Sure, traditional Easter recipes like hot crossed buns and roast lamb are fine, but you can’t beat a little cuteness at this time of year, right?
Recently, I’ve been craving donuts more than I ever have in my entire life. Donuts aren’t usually my sweet treat of choice. Although I do have a super weak spot for these Skinny Red Velvet Baked Donuts. But over the past week, I just haven’t been able to get enough of them. I want donuts for breakfast. I want donuts for a snack. I even want donuts while I’m eating donuts. That’s how bad this craving has got!
If I was eating ordinary fried donuts, satisfying my craving would definitely not be possible. Not in a world where I can still fit into my skinny jeans, anyway. But thanks to the invention of healthy baked donuts, I can happily nibble away without notching up excessive calories. Plus, with the addition of some heart-healthy fibre-packed All-Bran cereal sprinkled on the top to create the bird nest, these donuts are practically health food…Right?…Right!
Not only are baked donuts much better for you than the fried ones, but they’re so much easier to make, too. No piping batter into crazy hot bubbling oil. All you need to do is pipe (or scoop, if you’re lazy, cheap and don’t want to use piping bags unnecessarily like me) your batter into a donut pan and pop it into the oven.
I use this Wilton non-stick 6-cavity donut pan. It genuinely is non-stick and the donuts always pop out like a dream! I’ve also got the mini version: the Wilton non-stick 12-cavity donut pan. Again, it’s genuinely non stick and is perfect for making bite-size donuts for snacking on.
These healthy baked donuts aren’t my first attempt at turning an ordinary recipe into a cute house for a bird. I did pretty much the same with these Chocolate Love Bird Cupcakes For Two. The result was so ridiculously cute that I couldn’t help giving it another shot and that’s how we’ve ended up with these donuts!
One of my favourite things about these healthy baked donuts is how much they grew and fluffed up in the oven. This is the first time I’ve ever made such huge donuts and definitely think it was down to the baking powder, so don’t skimp on it!
What are your favourite things to bake or cook around Easter?
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/3 cup skimmed milk
- 1 teaspoon vegetable/sunflower oil
- 6 large fresh strawberries chopped into small pieces
- 1 tablespoon powdered sugar
- 2 tablespoons water
- crushed up All-Bran cereal
- 18 Cadbury chocolate mini eggs
Preheat the oven to 430F/220C and grease six moulds of a donut pan lightly with butter.
In one bowl, whisk together the flour, sugar, baking powder and salt. Crack in the egg and pour in the milk, oil and chopped up strawberries.
Beat the mixture for a couple of minutes until all the ingredients are combined. Don't over-mix or you'll end up with tough donuts.
Scoop or pipe the mixture evenly into the six moulds and bake in the pre-heated oven for 10 minutes, until the donuts are puffed up and a toothpick comes out clean when inserted into the center. Pop the donuts out of the pan and leave to cool on a wire rack for at least one hour.
When cooled, mix the powdered sugar and water together in a wide, shallow bowl. In turn, dip one side of each donut into the powdered sugar-water mix then dip into the crushed up All-Bran cereal. Place three chocolate mini eggs into the centre of each donut and enjoy.
These donuts store well at room temperature or in the fridge inside a sealed container for up to five days.
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