Ingredients
- 1/4 cup oil (vegetable oil, plus extra for greasing)
- 3/4 cup milk (use lactose-free, soy or almond milk if you prefer)
- 1 egg
- 1 cup self-raising flour
- 3/4 cup cheddar cheese, grated
- 1/2 cup mixed vegetables (such as red, green and yellow capsicum here, but use any veggies or herbs that you like for instance, tomato and basil.)
How to Make
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Step 1: Preheat the oven to 180°C.
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Step 2: Lightly grease six holes of a doughnut muffin tin.
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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.
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Step 4: Open the lid and pour the mixture into the muffin tin holes until they are threequarters full.
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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.
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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.
We hope you enjoy this recipe!
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