Healthy Cupcake Donuts with Cinnamon and Honey

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Not fried, without saturated or trans fats which can increase your cholesterol and triglycerides.

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For Daugh:

1 Cup self raising flour (or flour for all uses)
1 Tablespoon honey
¼ Teaspoon sea salt
1 Teaspoon baking powder
1/2 Teaspoon baking soda if you use flour for all uses
2 Tablespoons of melted butter, 1 Large egg

2 Teaspoons vanilla extract (or vanilla powder)
½ Cup of low fat milk (almond milk or coconut milk)

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For Filling:

⅓ cup Nutella

For Coating:

1 tablespoon of butter, melted
⅓ cup brown sugar
2 teaspoons of cinnamon

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How to Cook:

Preheat the oven to 176 ° C. Spray a muffin form with 24 pockets with cooking spray. In a large bowl, whisk all the dry ingredients together. We make a hole in the center and add oil, egg, vanilla and milk. Stir the mixture until is smooth and lump-free. Fill each pocket with 2 teaspoons of the mixture, filling until ¾. Bake for 10-15 minutes or until golden brown and test with a toothpick until it comes out clean. Let cool for 5 minutes and transfer to a wire rack.
Brush each donut with a light layer of melted butter. Mix sugar and cinnamon together in a shallow bowl. Roll each donut in sugar and cinnamon mixture until evenly coated.
Fill a pastry piping bag with Nutella. Using a narrow nozzle, fill each donut with Nutella until they rise (not too much otherwise the donuts will overflow).

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