25-30 donuts; depending on size of muffin tray
Low FODMAP serve
What you'll need
½ cup (120g) Butter, softened
1 cup (275g) caster sugar
2 XL eggs
3 cup (400g) Lo-Fo Pantry All Purpose/Plain Flour
4 ½ teaspoon (25g) baking powder
½ teaspoon (5g) salt
½ teaspoon (1g) nutmeg powder
1 cup (240g) lactose free Milk
½ teaspoon (0.7g) cinnamon
Preheat fan-forced oven to 180°C (350°F).
Cream the butter and sugar with an electric mixer until light and fluffy.
Add eggs one at a time and continue to mix on low speed.
In a separate bowl sift flour, baking powder, salt, cinnamon and nutmeg.
Slowly add the flour mixture to the butter mixture mixing on low speed.
Gradually add milk, and continue to mix.
Grease your donut tray and add donut mix until 2/3 full (50-60g).
Bake for 15-20 minutes, or until donuts are golden brown.
Transfer donuts to wire rack to cool.