Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Ltrain, 07/27/05
Baked Doughnut NuggetsIngredients (use vegan versions): 1 1/2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup soy butter at room temperature
1/3 cup sugar
1 egg substitute
2/3 cup soy milk
Topping:
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Directions:Preheat oven to 350F.
Combine flour, baking powder, nutmeg, and salt in medium mixing bowl. In a separate bowl, whip butter and vegan sugar until light and fluffy.
Add *egg substitute, and beat until well-blended. Add half of flour mix; stir until smooth. Add half of milk; stir again until smooth. Repeat.
Spoon batter into miniature muffin tins until 2/3 full. Bake for 20 minutes. Let cool 5 minutes before removing.
In a bowl, combine powdered sugar and cinnamon. Roll nuggets in sugar mix, and enjoy!
*egg substitute: 1 tablespoon ground flaxseed + 3 tablespoons water. Mix and let set 1-2 minutes before adding to recipe.
Serves: makes 30 nuggets
Preparation time: 45 min.
ohhhh a donut recipe that doesn't involve frying!! I have been looking for a new weekly dessert to make. Do these taste like the non-vegan doughnuts? Or are these more or less like a cookie?
Archived comment by: stride4unity
Has anyone made these? Sounds delicious! Any suggestions if I don't have a miniature muffin pan (just have regular size)?
Archived comment by: willwolf
These were delicious! I just put them in a normal muffin tin, fine. They had a very similar texture to doughnuts, a great sweet trea
Archived comment by: rufus
Hey, Rufus, thanks! I look forward to trying these!
Archived comment by: willwolf
Are these supposed to mimic the small doughnut wholes (midgets)from Dunkin Doughnuts? Any suggestions on how to shape these into the normal round shaped ones, or logs? Just curious! A little creativity and variety never hurts! (it will especially impress the vegan-food phobics!)
Archived comment by: stride4unity
These were very good - tastes like a powdered sugar cake doughnut. I put them in a reg. muffin tin and they came out shaped like lil muffins.
Archived comment by: linaE
Pretty tasty doughnut-like muffins! I did make a couple of adjustments. I subbed applesauce for 2T of the margarine (to cut back fat--next time, I'd sub applesauce for half of the margarine). I used Ener-G Egg Replacer instead of the flax/water mixture (just because I didn't notice the recipe used the flax mixture until I'd already mixed up the Egg Replacer). I did have to use a regular muffin pan, as I have no mini muffin pan. My doughnuts turned out like regular muffins because of the pan, but they still had the taste of cake doughnuts. Because I had muffins rather than nuggets, I did not roll the muffins in the sugar/cinnamon mixture--instead, I lightly sifted the sugar/cinnamon over the muffins. They were lightly sweet like this, which I prefer. I still only cooked mine for 20 minutes. I think if you actually used a mini muffin pan, you might want to reduce the baking time. Overall, this is a good recipe to make when you get a dougnut craving.
Archived comment by: willwolf
Oh my gosh, these were amazing. I had been craving those little Hostess mini-donuts, and these just hit the spot. I put in applesauce instead of the egg substitute you suggested, and they turned out great. Mmm...delicious with chocolate soymilk.
Archived comment by: veGab
I made these last week and they are awesome! I made 2 batches, one chocolate (reduce the flour by 1/4 cups and add 1/4 cup and 1 tablespoon coco powder) with the flax seed egg and one regular batch with an applesauce egg and a teaspoon of vanilla. I have these miniature angelfood cake pans that I baked them in to make them donut shaped. Each batch made 8 sizeable donuts. I glazed the vanilla ones with a maple glaze and the chocolate ones with a vanilla glaze (1 tbsp. soy milk, 1 cup SIFTED powdered sugar and 1/2 teaspoon flavored extract). Delicious! Just what I needed!
Archived comment by: waffles
THese are really good. I substituted applesauce for the butter and chicory syrup for the sugar. It came out soft and very tasty even without the sugar and cinnamon.
Archived comment by: shabbyChicVeg
When i made these and tatesed the finishe'd product they just tates like very sweet plain muffins, now i followed the recipe, so i don't know if i just did something wrong and dident reliese it or what, but i will try these again and use maybe less sugar and put some kind of tates in them...i don't know..guess i will see.. thanks anyways will keep you posted
-Melissa
Archived comment by: blessedbe1988
Thank you so much for this recipe! I made these tonight and they were a big hit. I, too, made them in a regular muffin pan and then just sifted the cinnamon and powered sugar over them. Yummy!
Archived comment by: maddieGirl
