A fast and flavourful small-batch treat!

I first started making baked donuts a few years ago (check out this fantastic maple-glazed version) and found they were just as delicious as their less-healthy deep fried cousins. These little ones – made in mini muffin pans – are particularly light and tasty; putting the spices both in them and on top of them really adds a lot of flavour. I have found it’s better to bake them in greased pans rather than paper-lined ones as they come out just a little crispier, which is the way I like them. These are best enjoyed the day they are baked, however they are still extremely tasty the next day. If you’re not a fan of cardamom, you can use just cinnamon, or a combination of cinnamon and ginger.

Ingredients

Donuts

• 1/2 cup (125 mL) milk
• 1 teaspoon (5 mL) white vinegar
• 1 cup (250 mL) all-purpose flour
• 1 teaspoon (5 mL) baking powder
• 1/8 teaspoon (.65 ml) baking soda
• 1/4 teaspoon (1.25 mL) each ground cinnamon and ground cardamom
• 1/2 teaspoon (2.5 mL) salt
• 1/3 cup (90 mL) white sugar
• 1 large egg, lightly beaten
• 1 teaspoon (5 mL) vanilla extract
• 3 tablespoons (90 mL) butter, melted

Topping

• 3 tablespoons (90 mL) butter, melted
• 3 tablespoons (90 mL) white sugar
• 1 teaspoon (5 mL) each ground cinnamon and ground cardamom

Method

• Preheat oven to 350F. Grease 18 mini muffin cups with cooking spray, canola oil or butter.
• In a glass measure or small bowl, stir together the milk and vinegar and let sit (this turns the milk into buttermilk).
• In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, cardamom, salt and sugar. Set aside.
• In a small bowl whisk together the egg, buttermilk mixture and vanilla. Pour in the melted butter and whisk until well blended.
• Add the wet ingredients to the bowl of dry ones and use a wooden spoon or silicone spatula to fold the mixture until no dry spots remain, taking care not to overmix it.
• Use a small cookie dough scoop or two teaspoons to transfer the batter to the prepared mini muffin pans. Place in the preheated oven and bake for 9 – 11 until a tester comes out with just a few crumbs. Cool in pan for 3 minutes then turn out onto a wire rack and let cool ten minutes more.
• While donuts are baking, prepare the topping. Melt the butter in a small bowl (a custard cup or ramekin is great). In another small bowl, blend together the sugar, cinnamon and cardamom.
• When donuts are cool, pick each one up by the flat bottom and dip the round top in the butter, then in the sugar and spice mixture. Place on a plate and try not to start eating until you’ve dipped them all.

Makes 18 scrumptious mini donut bites.