Weetbix Donuts/Muffins 

Ingredients:

• 5 weetbix biscuits
• 1 cup milk
• 1 cup unsweetened Apple puree
• 1/4 cup maple syrup or rice malt syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla
• 1 1/2 cups sultanas 
• 1 cup SR flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda 
• 1/2 teaspoon cinnamon 

Method:

• Crush the weetbix biscuits and top with the milk, set aside to soak for 60 minutes
• Preheat oven to 180 degrees Celsius and prepare your preferred cooking tray
• Add the Apple puree, syrup, oil, eggs and vanilla to the weetbix mixture and mix until well combined
• Place the sultanas in a seperate bowl and cost with the flour, baking powder and cinnamon 
• Pour the wet mixture into the dry mixture and combine until just combine
• Spoon the mixture into the prepared trays and cook accordingly:
• Mini muffins: 12-15 minutes
• Standard muffins: 25-30 minutes
• Donuts: 15-20 minutes
• Allow to cool in the tray for 15 minutes before transferring to a wire rack to cool

Recipe Notes:

• Store in an air tight container under 27 degrees for a period of 5 days
• This recipe is freezer friendly to be consumed within 6 months 

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Dairy Free, Egg Free Chocolate Glazed Donuts

Makes: 12 mini donuts or 6 large donuts

Ingredients:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla
• 1/4 cup brown sugar
• Pinch salt
• 3/4 cup almond milk
• 3 tablespoons canola or coconut oil

Glaze Ingredients:

• 1 cup icing sugar
• 2 tablespoons nuttalex
• 2 tablespoons almond milk
• 1/4 cup unsweetened cocoa powder

Method:

• Preheat your oven to 180 degrees Celsius and prepare your donut tin by well greasing
• Place all ingredients for the donuts into a mixing bowl and using electric beaters for 2-3 minutes until the mixture comes together
• Fill your donut tin to approximately 3/4 capacity with batter
• Bake the mini donuts for 12-14 minutes or a standard sized donuts for 16-18 minutes
• Remove the donuts to cool on the wire rack completely before glazing
• To prepare the glaze place all the ingredients into a small saucepan over a medium-low heat and using a spatula to mix the ingredients as they melt together
• When you have a thick glossy glaze remove from the heat and dip the donut into the glaze
• Sprinkle with your choice of topping or leave with a smooth glaze
• Repeat with all donuts
• You may need to slightly reheat the glaze if it cools too much and become to thick to coat your donuts.

Recipe Notes:

• Store in an airtight container for the maximum of 5 days.
• This recipe is freezer friendly to be consumed within 3 months.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Sweet Potato Donut with Maple Glaze

Makes: approximately 24 mini donuts & 12 standard donuts

Ingredients:

• 2 cups plain flour
• 2 teaspoons baking powder
• 1/2 teaspoon all spice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup raw or brown sugar
• 1 cup pureed sweet potato
• 2 eggs, lightly beaten
• 1/4 cup milk
• 30g butter, melted

Glaze Ingredients:

• 2 teaspoons pure maple syrup
• 1/2 – 3/4 cup icing sugar

Method:

• Preheat oven to 180 degrees Celsius and grease your donut baking tray
• Mix all dry ingredients together in a mixing bowl and mix well to ensure the spices are evenly mixed
• Stir the eggs, milk and melted butter into the sweet potato and mix well
• Finally mix the sweet potato mix in with the dry ingredients and combine well
• Spoon the batter into a donut tin that has been generously sprayed with cooking spray
• Bake for 12 minutes for mini donuts and about 17 minutes for normal donuts, they are cooked when they spring back when touched and a cake skewer comes out clean
• To make the glaze,mix the maple syrup with sifted 1/2 icing sugar and combine very well with a fork, use the tip of the fork to squash any lumps, you may need to add a little more icing sugar to get the desired consistency
• Dip the top of the donut into the icing to glaze and return to the cooling rack to allow the glaze to set.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 5 days
• The donuts are freezer friendly without the glaze
• For a healthy lunchbox snack these donuts are also delicious without the glaze

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Oven Baked Cinnamon Donuts

Makes: depends on size of your donut baking tray

Ingredients:

• 1 cup plain flour
• 1/2 cup caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1 teaspoon vanilla essence

Topping Ingredients:

• 50g butter, melted
• 1/4 cup caster sugar
• 1 teaspoon cinnamon

Method:

• Preheat your oven to 180 degrees Celsius
• Place all ingredients into a mixing bowl and whisk together until well combined
• Spray your donut tray and/or your mini muffin tray (if making donut holes) well with rice bran oil spray
• Fill the trays 3/4 full with the donut batter
• For Mini Donuts & Donut holes cook for approximately 15 minutes for full sized donuts cook for approximately 20-25 minutes or until a toothpick comes out clean when tested through the centre
• When cooked remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.
• Once cooled either dip half or roll the entire donut into the melted butter very quickly and then dip into the caster sugar & cinnamon mix to give that delicious cinnamon donut finish.

Recipe Notes:

• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumer within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.