Glazed Blueberry Donuts
Grain-free living without sacrifice!

Makes 3 donuts
1 packet Wheat-Free Market Mixed Berry Muffin Makers

    (or 1/3 cup plus 1 tablespoon from bulk pouch)
½ tablespoon
Wheat-Free Market Sweetener
1 large egg
1 tablespoon unsalted butter, melted
1 tablespoon heavy cream or milk

Preheat oven to 350 degrees F. Generously grease 3 openings in a donut pan.

To a small bowl add the muffin mix and sweetener and blend well. Then add the egg, butter and cream and stir until batter is smooth. Spoon dough into a small plastic zip-top bag and cut 1 inch off the corner, creating a piping bag. Starting at one side “pipe” the batter into the prepared donut pan in a circular motion.

Bake donuts for 13-15 minutes or until toothpick inserted in the center comes out clean. Let donuts cool in pan for 5 minutes before removing. For easy removal, use a butter knife to go around the edges of the donut and then use the blunt tip of the knife to finally remove it. Dip or pour glaze over donuts.

Easy Donut Glaze:

2 tablespoons unsalted butter
2 tablespoons Wheat-Free Market Sweetener
2 tablespoons heavy cream

To a small pot add the butter and sweetener. Cook on medium heat until the butter and sweetener have melted and the butter just starts to brown around the edges of the pan. At that moment, add the cream and stir. Immediately turn off the heat and stir until cream is incorporated. Allow the glaze to cool 1-2 minutes (not too long or it will harden) and then either dip the donuts in the glaze or spoon the glaze over the donuts. Serve while warm or allow glaze to cool and harden.

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