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Add a photoAre donuts just for breakfast? Well, I don’t think so, but since we’re doing breakfast items as our April food theme Tammie and I thought that our Sweet Taste of Saturdays would center around these tasty treats. Since my Sweetie is a strawberry cake fan I was inspired to try a strawberry donut and used the little mini donut baker that my daughter gave me a few Christmases back. I used (thawed) frozen strawberries and believe that their “mushiness” works well for baking.
Ingredients
- 1 cup flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup strawberries
- 3 tablespoons seedless strawberry preserves
- ¼ cup milk
- 1 egg
- 1 tablespoon melted butter
- 1 ½ cups powdered sugar
Directions
- Mix the flour, sugar, baking powder and salt.
- Puree the strawberries and preserves. Reserve half for the glaze.
- Mix half of the puree, milk, egg and melted butter and add to the flour mixture.
- Blend well.
- Using a mini donut maker place 1 tablespoon of batter in each opening.
- Bake 4-5 minutes or until done per your machine type.
- For the glaze blend the powdered sugar and reserved puree. Add sugar if necessary to make a glaze that is not runny.
- Dip the top of the donut into the glaze and let cool on wax paper or a cookie tray.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 18 servings | |
| Calories 92 | |
| Calories from Fat 10 | 11% |
| Total Fat 1.09g | 1% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 144mg | 6% |
| Potassium 25mg | 1% |
| Total Carbs 19.59g | 5% |
| Dietary Fiber 0.3g | 1% |
| Sugars 14.0g | 9% |
| Protein 1.18g | 2% |
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