Ok, now onto these “Donuts”. I am jealous of every one of you out there with a donut pan. You know who you are, posting about Cookie Dough Donuts, Chocolate Cake Donuts, Key Lime Donuts…it just never ends! I can’t justify just buying a donut pan, and even if I could, the store I was at the other day didn’t have them.
So, what is a girl to do? Turn to my mini muffin pan, and make mini “donuts”! Yeah, I know they look nothing like donuts. They couldn’t even pass for donut holes, but I don’t care. If I didn’t over fill the pan, they might be able to pass for donut holes cousin? No? Who cares, they taste the same! Just go with me here! For all of you without a donut pan, there is hope!
The final straw was when I saw this recipe by Lindsay. I just couldn’t stay quiet any longer. Her’s are real donuts, with a gorgeous glaze. I wasn’t sure how mine were going to work, so I just used chocolate frosting. Next time….glaze!!
Chocolate Chip Mini Donuts
Slightly adapted from Gingerbread Bagels
2 cups flour
3/4 cup sugar
2 tsp baking powder
1 teaspoon salt
3/4 cup buttermilk
2 Tbls butter, melted
1 1/2 tsp vanilla
1/2 cup mini chocolate chips
Chocolate Frosting (store bought is fine)
Preheat the oven to 425. Spray a mini muffin (or donut) pan with non stick spray.
In a large bowl combine flour, sugar, baking powder and salt. Add buttermilk, eggs, melted butter, and vanilla. Stir until just combined. Do not over mix. Gently fold in chocolate chips. Fill the muffin pan about 2/3 full. I filled mine further, and you can see what happened.
Bake for about 9 minutes. Let rest in pan for 5 minutes. Then remove and place on a wire rack to fully cool, before frosting.