Category Archives: Breakfast

Baked Gingerbread Donuts

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Saturdays seem to be the only days that I have any time to make “fun” breakfast food. The rest of the week it’s cereal, oatmeal, bagels, etc. So, I like to take every opportunity I get to try new breakfast foods. I came across this recipe in my search for just that. I know that Christmas is over and gingerbread is “out of season,” but I love the flavor! And I finally have a donut pan, how could I not give these a try! Actually, to be quite honest with you, I don’t like donuts, at least I didn’t think I liked them. Well, I still don’t like the fried kind. There’s just something about them that turns me off to even the idea of eating them. However, I have discovered a new “like.” I like baked donuts and these gingerbread donuts are addicting! Made with wheat flour, applesauce, and very little sugar (minus the frosting!), these donuts could actually be called healthy. The non-stick pan was super easy to use. The donuts just popped right out and it washed up great. All the more reason to try them! 🙂

Piping in the Batter

All Ready to Go in the Oven!

Choices, choices. . .powdered sugar or . . .

. . .glazed! YUM!

Baked Gingerbread Donuts

Adapted from Pinch of Yum

Ingredients:

  • 1 C white whole wheat flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1/4 C brown sugar
  • 1 egg
  • 2 tbsp reduced-sugar maple syrup
  • 1 tbsp skim milk
  • 2 tbsp butter, melted
Optional Glaze:
  • 2 tbsp butter
  • 1/4 C brown sugar
  • 2 tbsp milk
  • 1/4 C confectioner’s sugar

Directions:

  1. Preheat oven to 35o.
  2. Mix together all dry ingredients.
  3. Whisk in wet ingredients.
  4. Pour batter into a gallon-sized bag and cut the corner off or use a pastry bag. Fill cavities about 2/3 full. It’s kind of hard to measure since they’re mini!
  5. Bake for 5-9 minutes, or until they just start to turn a light golden brown.
  6. **Cool for a couple of minutes and then sprinkle with confectioner’s sugar.
  7. Find a nice hot cup of coffee or a cold glass of milk and enjoy!!

**If you are making the glaze as well, for these instructions:

  1. Let donuts cool completely. This will allow the glaze to harden quickly when applied.
  2. In a small saucepan, melt butter and brown sugar together over medium heat. Bring to a boil. Let boil for 2 minutes.
  3. Add 1 tablespoon milk, stir, and bring back to a boil.
  4. Add powdered sugar, stir, and if the glaze is too thick, add the second tablespoon of milk to thin it.
  5. Turn the heat to low and keep it the pan on the heat while glazing. The glaze will begin to crystallize if removed from the heat.
  6. Glaze donuts and follow step seven above! 🙂
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Cranberry Wheat Bran Muffins

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These muffins are a perfect way to start off this week’s Healthy Habit. They contain 1/4 C of ground flax as is, but you can adjust the amount to fit your tastes. The subtle nutty flavor of the flax pairs well with the wheat bran and makes for a nice, hearty breakfast muffin washed down with a cold glass of milk. At least it sure tasted good with milk this morning for breakfast! 🙂

Cranberry Wheat Bran Muffins

Yield: 12 muffins

Ingredients:

  • 1 1/2 C wheat bran
  • 1 1/4 C low-fat buttermilk
  • 1/3 C unsweetened applesauce or canned pumpkin (not pie filling)
  • 1 egg
  • 1/4 C brown sugar
  • 1/3 C sugar substitute such as Stevia
  • 1/2 tsp vanilla extract
  • 1 C whole wheat or all purpose flour
  • 1/4 C ground flax seed
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 C dried cranberries or raisins

Directions:

  1. Preheat oven to 375 degrees. Grease muffin tin or line with paper muffin liners.
  2. Mix together the buttermilk and wheat bran a small bowl and let stand for 15 minutes.
  3. In a separate bowl, beat together the applesauce/pumpkin, egg, brown sugar, sugar substitute, and vanilla. Add the buttermilk/wheat bran mixture in and stir together.
  4. Sift together flour, powder, soda, and salt. Add in the flax seed. Stir flour mixture into buttermilk mixture until just blended.
  5. Fold in cranberries/raisins and divide batter evenly into muffin tins.
  6. Bake for 15-20 minutes or until toothpick inserted in middle comes out clean.