Savor the Flavor: Mini Strawberry Donuts

These little pieces of heaven are so much fun to make and absolutely delicious!


Mini Strawberry Muffins


2 cups flour

1 cup sugar

1 tsp baking soda

1 tsp salt

1 cup canola or vegetable oil

¾ cup skim milk + 2 tsp lemon juice (or ¾ c. buttermilk)

1 tsp vanilla

2 eggs

1 tsp vinegar (white or apple cider)

¾ cup finely chopped strawberries, divided

1 cup powdered sugar (for glaze)


Preheat oven to 375°F.

In small bowl prepare the flaxseed egg and let soak for 5 minutes to thicken. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and flaxseed eggs, then add to dry ingredients. Stir just until combined.

Add vinegar and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a mini muffin tin. Fill three-quarters full  and bake until golden brown, about 7-10 minutes. Let dry 5 minutes before removing from the pan

Make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops.


Yield: 24 mini muffins

Nutrition Information per Bite:

165 calories, 10 g fat (1 g saturated fat), 18 g carbohydrates, 1 g protein, 163 mg sodium



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