Baked Donuts

20 mins

35 mins

25-30 donuts; depending on size of muffin tray

1-2

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.

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet