1/4 cup butter 56grs
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg, to taste
2 2/3 cups doves farm plain flour + 1tsp baking powder
1 cup milk
Preheat the oven to 210°C. Lightly grease two standard doughnut pans.
In a medium-sized bowl, beat together the butter, vegetable oil, and sugars until smooth.
Add the eggs, beating to combine.
Stir in the nutmeg and vanilla.
Stir the gluten-free baking mix into the butter mixture alternately with the milk, beginning and ending with the baking mix and making sure everything is thoroughly combined.
Transfer the batter to the prepared doughnut pans, filling the wells to about 1/4" below the rim. A teaspoon cookie scoop works well for this; as does a piping bag, or a plastic sandwich bag with the corner cut off.
Bake the doughnuts for 10 minutes, until set. Remove them from the oven, and wait 5 to 7 minutes before turning them out of the pans onto a rack. Enjoy warm; or cool completely.
Shake doughnuts in a plastic or paper bag with about 1/2 cup non-melting white sugar (for best results), or confectioners' sugar.
Yield: 12 doughnut
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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