Cake donut mini muffins should come with a warning. They are addicting, and when placed in front of little boys, don’t be surprised if they eat ten each. I made the donuts healthier with Einkorn flour and sucanat. These are moist, and do taste very similar to a cake donut. The freshly ground nutmeg adds that layer of flavor that draws you into one more bite.
The recipe was adapted from Renee’s Kitchen Adventures for the Secret Recipe Club. If you’re unfamiliar with the SRC, it’s a club that assigns each of us another blog to choose and make a recipe and keep it a secret until reveal day. It’s a great way to get to know another blogger and take on the challenge of making something new.
Renee stays at home managing her house, her blog and taking care of her three children, after retiring as a hospital nurse in labor and delivery. Her passion is to create healthy, slimming recipes and often reworks recipes to make them lighter and healthier.
I chose her Cake Donut Mini Muffins because it looked easy enough to have ready in under 30 minutes and I thought I could take her inspiration and make these a little healthier with Einkorn flour and Sucanat instead of sugar. I did sprinkle regular confectioner’s sugar over them, but very little.
I used Jovial Einkorn flour, and Sucanat. The Einkorn wheat is grown in small batches organically in Italy, and is an ancient wheat in the purest form. I used sucanat because it’s dried cane juice, and does not contain any chemicals that processed white sugar does, while retaining all it’s vitamins and minerals, high in potassium, calcium, vitamin A and magnesium. I used these in exact measurements when adapting the recipe.
The only dilemma I had in this recipe was how to spell donut. The original spelling for donut is doughnut, still considered the most correct. However, Dunkin Donuts made donut popular and acceptable. What do you think? Are these cake doughnuts or are these cake donuts?
- Preheat oven to 400 Degrees
- Mix all dry ingredients together.
- Mix oil, sugar, egg and vanilla
- Add to the dry ingredients, just enough to incorporate.
- Spray muffin tin with baking spray or oil the tin.
- Fill each muffin half way.
- Bake for 10-12 minutes.
- Makes 24
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