whole wheat blueberry powdered donuts
Sunday, January 15, 2012 at 6:58PM If you're still wondering after my last post whether getting a donut pan is a good idea, what does this tell ya?
These donuts are delish. Simply delish.
They aren't a substitute exactly for a deep-fried, glazed donut-shop confection. But since I can't typically bring myself to opt for that type of eatery anyway, I'm liking these just fine.
I used whole wheat pastry flour, which is unbelievably tender in baked goods... much more so than my usual white whole wheat. These are almost too tender and definitely muffin-like. I honestly believe you could take most any flavored muffin batter, bake in these pans, sugar or glaze them, call them a donut and everyone would still love you.
And if they don't, you'd still have a dozen reasons to love yourself.
