This is only my second doughnut post on this blog–if you don’t count these doughnut decorated cookies that aren’t doughnuts at all–, and yet my first doughnut recipe post was one of the most popular posts I’ve written. So clearly, I’m doing something wrong and not properly supplying my audience with more doughnuts.
Oh geez, I totally forget about this silly doughnut artist post I wrote/drew three years ago, until I searched for “doughnut” on my own blog.
But I digress…
This time around, I made some maple-trail mix doughnuts.
Baked not fried is already a step up on the health food chain. But want to get crazy healthy? Like, “I don’t even know you anymore, Meaghan” crazy healthy? Then pull out your Babycakes Donut Maker and some trail mix and wheat germ and some other stuff, because these are easy. And good. Very, very good. Don’t get me wrong. You won’t fool your taste buds into thinking you’re at Dunkin’ Donuts, but as far as breakfast or afternoon snacks go, this one is a keeper. If you want to tip the scales in favor of the Dunkin’ Donuts thing, then add some maple frosting to these.
maple-trail mix doughnuts in the Babycakes Donut Maker
1 cup complete pancake mix (I used Hungry Jack® Complete Pancake and Waffle Mix)
1/2 cup water
2 tablespoons maple syrup
1/4 cup wheat germ
1 cup trail mix, coarsely chopped (I used a cranberry nut mix)
Stir together all of the ingredients with a large whisk or spoon until well mixed. Prepare the Babycakes Donut Maker according to the instructions and preheat. Fill the cavities with the mixture (about two tablespoons per cavity) and cook according to the instructions, 3 to 5 minutes. Transfer to a wire rack. Makes 12 doughnuts. If desired, top with Maple Frosting.
Maple Frosting: Blend together 2 tablespoons butter (softened), 2 cups confectioner’s sugar, 2 tablespoons milk, 1 tablespoon maple syrup and a pinch of salt. Add more milk if you want a thinner consistency.
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