Time for an experiment…
Flying to California this spring, I found a recipe for Rosemary ‘Fonuts’ in the airline magazine “Spirit”. A savory donut…I was going to have to try it. But as I was baking, Arielle tasted the batter and said “This would go well with a vanilla glaze”. So our combo of savory and sweet was created.
I would make the glaze thicker next time, just to make them prettier, but this is a definite keeper!
Their recipe said it made 12 mini donuts, but we had way more batter than that, so it made 12 mini donuts and 12 mini muffins. Mini donuts are cute, but I think I would do them all as mini muffins next time.
Rosemary Mini-Donuts & Mini-Muffins
2 cups flour
3/4 cup sugar
3/4 Tbsp baking powder
1/2 tsp salt
2 Tbsp chopped fresh rosemary (from the garden)
3/4 cup milk
1/4 cup vegetable oil
1/2 cup olive oil
2 eggs (from Farmer Kim)
zest from 3/4 lemon
juice from 1/2 lemon
1 cup powdered sugar
2 – 3 tbsp water
1/4 tsp vanilla
1/2 cup pine nuts
Toast the pine nuts.
Preheat the oven to 350F. Coat the donut and muffin tins with spray oil.
Mix the flour, sugar, baking powder, salt and rosemary in a large bowl. Make a well in the center.
In another bowl, mix the milk, oils, eggs, lemon zest and lemon juice.
Pour the liquid into the well and stir until the batter is mixed but still lumpy.
Pour the batter into the donut and muffin tins. Bake the donuts for 12 minutes, the muffins for about 15, til a toothpick inserted into the center comes out clean.
While the donuts/muffin are baking prepare the topping and glaze.
For the topping, finely chop the pine nuts and combine with a little salt (to taste).
For the glaze: whisk together the confectioners sugar, water and vanilla.
When the donuts/muffins are done, remove them to a cooling rack.
Dip them in glaze and sprinkle on the pine nut topping. Enjoy!
Makes 24 mini donuts and/or muffins.
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