I am now the proud owner of a donut pan.
My mom bought me one a few weeks ago, and I am so excited about it! I’ve been drooling over baked donut recipes online for months now, and I finally get to make my own.
If you didn’t know, I have a few foods that are my kryptonite. Jelly Belly jelly beans and hot out of the oven biscuits to name a few.
But the one that takes the cake, literally, are those horribly unhealthy and cheap chocolate-covered mini cake donuts. I cannot keep my composure around those little beauties. I don’t know what it is, but they are irresistible. They whisper to me from their cellophane wrapper, coyly batting their eyes in my direction. I rarely ever buy them because I know I can’t resist their chocolate-covered charms.
But now I can leave them on the gas station shelves to flirt with someone else.
I can make my own donuts. They’re healthier. I know what the ingredients are in every batch. And now I can have donuts whenever I want, chocolate covered or not.
My first batch came out really good – just a basic vanilla batter that I tossed in melted butter and a cinnamon + sugar mix after they came out of the oven. These were a good idea.
Then my baking curse struck again.
Batch 2 and 3 weren’t great. One turned out okay but not how I wanted so I didn’t even keep the recipe I used.
Batch 3 did not work at all! I mean, they baked and baked and baked…and never set up. I’ve got to work on this one, though, because the flavor would have been incredible.
But batch 4 turned out good.
Really good. So good I think it redeemed the utter failures of batches 2 and 3.
These may not be the same as the chocolate covered mini bites, but they were just as tasty.
With all the strawberries and rhubarb around lately, I want light dishes with bright flavors.
And with all the baked donut recipes I’ve seen lately, I didn’t remember seeing any for a baked lemon poppyseed donut.
Think about it: a lemon poppyseed muffin batter, baked into donuts, and drenched with a lemon glaze.
These donuts are delicious for breakfast and make a great afternoon snack. They are whole wheat, vegan and light with a bright lemony punch.
Happy Spring to me – and you!
Lemon Poppyseed Muffin Donuts
Makes 6 donuts in a standard donut pan
- 1 cup plus 2 Tbsp whole wheat pastry flour
- 2 Tbsp sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 Tbsp ground flaxseed
- 1 tsp poppyseeds
- 1 tsp fresh lemon zest
- 2 Tbsp neutral oil (canola, sunflower, safflower, or coconut)
- 3/4 cup almond milk
- 1/2 tsp vanilla
- 1 Tbsp fresh lemon juice
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Preheat oven to 350 degrees.
In large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, flaxseed, poppyseeds, and lemon zest.
Stir in the oil, almond milk, vanilla, and lemon juice.
Drop batter into greased donut pan, and bake 11-13 minutes or until they spring back when touched.
Let the donuts cool completely.
Stir together the powdered sugar and lemon juice until a thick (but still a little runny) glaze comes together.
Spoon glaze over each donut.
Serve. If you’re not going to eat these the same day, store in the refrigerator.