But back in October and November, I craved doughnuts. I wouldn’t let myself buy any but really wanted a doughnut pan so I could make a batch that were a little healthier and incorporated what I was craving at the moment instead of settling on a flavor.
For Christmas this year, I could my hearts desire. A nice little doughnut pan, perfect for some nice breakfast treats.
A couple mornings before I left for Australia, I made up a batch of Cranberry Orange Doughnuts. They hit the spot and were a sweet little something with winter flair.
I plan on using that baby so much and making a whole variety of doughnuts, but in moderation. And mainly when I’m craving them. But they’re so easy, it’s hard to restrain.
Cranberry Orange Doughnuts
1 cup Bisquick or other baking mix
1/2 cup skim milk
1/4 cup honey
A dash of cinnamon, nutmeg, and ground cloves
1 tsp orange zest
1 t vanilla extract
About 1 cup cranberries.
Mix spices and bisquick together. Add in egg and stir till combined. Add in milk, honey, zest and vanilla, Stir until smooth.
Line cranberries in the bottom of each doughnut mold, as many as you would like. Add in batter, filling till about the top.
Bake at 350 degrees for about 15 minutes and then enjoy!