Don’t Mind If We Do Donuts

Feeling: Lighthearted
Jammin’ to: I Want You Back by Jackson 5

A drool-worthy recent spike in baked donuts inspired today’s adventure in the kitchen. With a constant, overwhelming number of new recipes, it’s nice to see tried-and-true classics resurface.

{Click Read More for recipe!}

We stumbled upon this Baked Cinnamon Maple Donuts recipe from back in the day on Cooking With My Kid and ducked into the kitch to put a Chobani spin on it. Read on, recreate, and enjoy!

Ingredients:

1 C all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
1 egg (lightly beaten)
6oz Plain 0% Chobani Greek Yogurt
1 Tbsp canola oil
2 tsp lemon juice
2 1/2 Tbsp real maple syrup
1 1/2 tsp cinnamon
1/2 C sugar
2 Tbsp butter (melted)

Directions:

1. Preheat oven to 400 degrees
2. Toss cinnamon and sugar together and set aside.
3. In large bowl, whisk together all the dry ingredients. Make a hole in the center of the dry ingredients and pour in wet ingredients in the hole. Gently fold everything together until combined.
4. Divide batter evenly into a greased donut pan. Before baking make sure there is a hole in the middle of the donut.
5. Bake for 10 minutes or until golden brown.
6. Let cool a few minutes and then flip over onto cooling rack while still warm.
7. Use pastry brush to butter your donuts and then dip each donut in the cinnamon sugar mixture to coat.

Nutritional Info:

Disclaimer: We’re whippin’ up these recipes in our own kitchen without professional help, so these nutritional facts are only approximate!