Ingredients
- 1 cup flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 egg
- 1/2 cup skim milk
- 1 teaspoon vanilla extract
- 4 tablespoons canola oil
Directions
- Before preparing the dough, use a brush or paper towel to wipe cooking oil onto the molds. This will condition them. Plug in the machine to turn it on. Once the ready light (the green light) turns OFF, spray a non-stick cooking spray onto the molds.
- Stir dry ingredients together in a bowl. Add in egg, vanilla, and milk and beat with a hand mixer or vigorously by hand.
- Add in the oil and continue to beat or mix vigorously until combined.
- Open the machine and using a scant tablespoon, spoon the batter into the molds. Be careful not to overfill molds.
- Close the lid, and time it for about 2 minutes. Check to see if donuts are cooked by checking to see if the color is brown or using a toothpick to see if it’s clean.
- Take the donuts out using a non-metal object such as a plastic spoon or wooden spatula. Place on a cooling rack or paper towel to allow the donuts to cool.
- The ingredients were easy to obtain, and because they’re mini donuts, they don’t require a lot of batter to start with. I added cinnamon to the recipe in addition to doubling the vanilla extract.
- The cooking process was very easy. All you do is spoon the batter into the molds. Very easy! I’ve been reading some reviews out there that the donuts burn too fast. This is true only if you don’t watch the time. You have to be mindful that these are little donuts, and baking them is not an exact science as cooking time will vary from place to place and based on the ingredients used. I can say that around two minutes will give you a nice golden brown color without making it black or overcooking the donut.