National Doughnut Day?! WHAT?! Does this mean I have permission to eat one of my favorite pastries all day? When I go to the grocery store, I stop by the bakery. Often times, you can find me opening the doughnut case doors, inhaling deeply with my eyes closed, shutting the doors and walking away. I’m sure people are giving me odd stares. I”m ok with that, I’d rather that then have those go straight to my fat cells.
Have you ever wondered about the spelling doughnut versus donut? I did some quick research for you. The spelling doughnut is the original spelling and used mostly outside of the US. The spelling donut became popular when Dunkin’ Donut came on the scene. So, if you want to seem elegant, use doughnut. If you want to be young and hip, use donut. Now you can say you learned something today.
Often times, instead of using my muffin pans, I use my doughnut pan. They are pretty much the same but the kids see it as more of a treat. Oh, the crazy mom psychology.
These make AMAZING donuts! They are more muffiny but have the same flavor of old fashion donuts.
1/4c. softened butter
1/4c. coconut oil (you can substitute any oil)
1T unsulphured blackstrap molasses**
Add and Beat:
In a seperate bowl combine:
1 1/2t baking powder
1/2t baking soda
2 2/3 c. whole wheat flour
Combine the wet into the dry ingredients. Give it a stir until the dry ingredients are moistened. Drop by spoonfuls into your baking container (i.e donut tin, muffin tin).
Bake 20-22 minutes at 350.
That’s it! Easy Peasy!
**It is much cheaper and healthier for us to make our own brown sugar (not to mention it has a deeper flavor). We get a big bag of organic sugar from Costco and I add about a tablespoon of unsulphured molasses per 1 cup of sugar. If you are using brown sugar, add 1/2 cup sugar and 1/4 cup of brown sugar.
No donut pan? No Prob!