Kids love doughnuts! But I don’t usually recommend doughnuts for breakfast. I mean, really? The average Krispy Kreme doughnut has more than 200 calories. Over half of those calories are from fat, and they also have twice as much sugar as the Chips Ahoy cookies we talked about a few days ago.
So here is a brilliant idea: get yourself a doughnut pan and make a whole grain muffin batter stuffed with good, healthy, antioxidant-rich foods such as blueberries or cranberries. Then you can make muffin doughnuts! How fun is that?
Now seeing as it is holiday time and cranberry season I decided to make a scrumptious Cranberry Orange Doughnut. Just as I expected, the kids loved them!
Cranberry Orange Muffin / Doughnuts
- 2 cups whole wheat pastry flour or 1 cup ww pastry and 1 cup unbleached flour
- 1/2 cup cane juice crystals
- 1 tablespoon aluminum free baking powder
- 1/2 teaspoon salt
- 1 cup orange juice
- 1/2 cup light oil
- 2 tablespoons orange zest
- 2 teaspoons vanilla
- 1/4 teaspoon almond flavoring
- 1 cup fresh cranberries, chopped
- 1/2 cup dried cranberries
- Preheat oven to 375
- Mix together flour, cane juice crystals, baking powder and salt.
- In a separate bowl mix together, juice, oil, zest and flavorings.
- Add wet ingredients to dry ingredients and mix until just moistened.
- Fold in cranberries.
- Carefully spoon batter into sprayed doughnut pans until almost full and bake for 20 to 25 minutes. Or fill prepared muffin tins 3/4 full and bake for 25 to 30 minutes. Bake until lightly browned and toothpick comes out clean.
- Cool on a wire rack.
These are a perfect breakfast treat when served with a well balanced breakfast with more whole grains and yummy fruit!
