I love having breakfast on the go. The truth is I am not a morning person and snoozing the alarm clock is kinda my forte in the morning haha!. However, thanks to my Asian upbringing, I have this notion that “it is bad to eat while walking around” embedded deeply in my mind which explains the subconscious guilt I felt whenever I do so. Do you think this is true or it’s just an Asian thing? Just tell me it’s an Asian thing. *wink*
Speaking of breakfast on the go, muffins came to mind. Over the years, I have made many varieties of muffins such as this and this. Mostly I tried to incorporate fruits in them. However, I’m at a point of changing my approach to muffins. Let’s take it up a notch, shall we? Let’s change the shape of the muffins of call them baked doughnuts. Say whaaat… ? Why not. The last time I made baked doughnuts, the first impression I got was they tasted like muffins in the shape of a doughnut. They were good though but the Tim Tam addition made them better.
This time I made baked doughnuts with blueberries with chocolate drizzles for breakfast. Don’t you love the idea of having doughnuts for breakfast? It’ll be a good way to earn some cool points from the people around you, chowing down doughnuts for brekkie heh? They don’t have to know it is a baked version. *wink*
Baked Blueberry & Chocolate Doughnuts (Donut) Recipe
(recipe tweaked from www.bestrecipes.com.au)
What you’ll need to make 15 doughnuts:-
- 1+1/2 cups all-purpose flour
- 2 tsps baking powder
- 1/2 cup brown sugar
- 125g (4 ounces) blueberries
- 1 egg
- 3/4 cup milk
- 1/4 cup olive oil plus extra for greasing the doughnut pan (I used Bertolli Olive Oil – Light in Taste)
- 1 tsp vanilla extract
- 100g dark chocolate for drizzling (I used Lindt Excellence 70% Dark Cocao)
Preheat oven to 200C/ 392F. Lightly grease the 12 holes doughnut pan with some olive oil.
Pass all-purpose flour, baking powder and brown sugar through a sieve into a large mixing bowl to remove any lumps caused by the brown sugar. Add blueberries into the flour-brown sugar mixture, mix well and set aside. In a separate bowl, whisk egg, milk, olive oil and vanilla extract with a fork until well combined. Then slowly pour the wet mixture into the dry mixture while gently mix the dry and wet ingredients together with a fork until just combined. Do not overmix.
Fill doughnut pan with the batter until 3/4 level. The batter quantity yielded 15 doughnuts which means you have to bake the doughnuts in two batches in order to use up all the batter.
Bake the doughnuts in the oven for 15 minutes or until they feel firm and spring back when lightly touched.
Allow the doughnuts to cool in the pan for 5 minutes before transferring to a plate. Drizzle with chocolate when the doughnuts are almost cool to touch.
To prepare the melted chocolate (source: www.taste.com.au): Break the chocolate into smaller pieces and place them into a heat proof bowl that fit snugly in a saucepan. Half-fill saucepan with water and bring to a simmer. Place bowl on top, making sure it doesn’t touch water (or it will overheat). Stir with a metal spoon until melted. Avoid wooden or plastic spoons – these retain moisture that makes chocolate seize (harden).
Totally random and non-baked-doughnut related, my teriyaki chicken recipe and photo was featured on the Diet Pepsi website today. It’s always nice to see my work on other websites (with link/credit back to my site, of course!)! I would like to take the opportunity to thank Diet Pepsi for the feature. You can check out the recipe here. 🙂