Veggie Doughnut
Recipe: #32856
July 02, 2019
Categories: Breakfast, Side Dishes, Snacks, Eggs, 5-Minute Prep, Brunch Picnic, Potluck, Oven Bake, Diabetic, Vegetarian, Milk, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (127.8 g)
- Calories 271
- Total Fat - 17 g
- Saturated Fat - 4.8 g
- Cholesterol - 161.9 mg
- Sodium - 212.9 mg
- Total Carbohydrate - 17.7 g
- Dietary Fiber - 2.5 g
- Sugars - 2.1 g
- Protein - 12.9 g
- Calcium - 196.3 mg
- Iron - 1.6 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 180°C.
Step 2
Lightly grease six holes of a doughnut muffin tin.
Step 3
Unscrew the lid of your protein shaker or a jar with a lid and add the oil, milk and egg, followed by the self-raising flour and close the lid tight and shake it until you feel your arm dislodging itself from its socket, or 1 minute; whichever comes first.
Step 4
Open the lid and pour the mixture into the muffin tin holes until they are threequarters full.
Step 5
Sprinkle the cheese and diced veggies over the top of the doughnuts. The vegetables are meant to represent hundreds and thousands, so use a mixture of colours to make them look awesome.
Step 6
Pop the tin in the oven for 20 minutes or until the doughnuts are cooked through and leave to cool in the tin, then pop them straight into school lunchboxes or keep them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Tips
No special items needed.
0 Reviews
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