Carrot and cinnamon sugar doughnuts
- 1 cup self-raising flour
- 3 teaspoons cinnamon
- 1 teaspoon nutmeg
- ¹/³ cup brown sugarlight brown cane sugarX
- ¹/³ cup skim milk
- ¼ cup canola oil
- 1 egg
- 1 cup grated carrot
- 2 tablespoons castor sugar
1 Preheat oven to 180ºC. Lightly spray a non-stick doughnut tin.
2 Into a large bowl sift flour, one teaspoon cinnamon and nutmeg. Add brown sugar and stir.
3 In a jug, whisk to combine milk, oil and egg. Add the wet ingredients to the dry ingredients and combine. Add carrot and stir through.
4 Into prepared doughnut tin holes, spoon mixture to halfway. Bake for 10–12 minutes.
5 Meanwhile, on a plate, combine castor sugar and remaining cinnamon. Invert doughnuts from tin and sprinkle them, while hot, with remaining cinnamon sugar, to coat.
Make it vegan: Substitute egg with Orgran No Egg™ Egg Replacer. Use almond or rice milk instead of dairy milk.
Make it gluten free: Use gluten-free flour and check spices are gluten free.
Make it low FODMAP: Swap flour for gluten-free self-raising flour and trim milk for lactose-free milk.
Doughnuts will keep stored in an airtight container in a cool place for up to two days.
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 1g
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