Hearty Donuts

 

Hearty Donuts

Servings: 48 mini donuts

Ingredients:

1 eggplant Olive oil 1 ¾ cup flour 2 teaspoons baking powder ½ teaspoon ground cinnamon ½ teaspoon ground ginger

½ teaspoon salt 1 ½ cups skim milk ¼ cup canola oil ¼ cup unsweetened applesauce ½ cup Brown sugar 1 egg

Instructions:

Preheat the oven to 400°F. Cut the eggplant in half lengthwise and score the flesh diagonally. Brush the cut sides with olive oil and place them cut side up on a baking pan. Roast for about 45 minutes, or until the flesh is tender. While the eggplant is roasting, mix the dry ingredients in one bowl and the wet ingredients in another. Once the eggplant is done, let it cool, and reduce the oven temperature to 350°F. Scrape the flesh from the skin and mash it. Combine the mashed eggplant with the wet ingredients, then mix in the dry ingredients until well combined. Spray a mini muffin pan with baking pan spray then fill ¾ full using a small scoop and bake for about 15-20 minutes. Donuts can be dipped in melted butter and rolled in cinnamon sugar to coat for additional sweetness. (calories not included in the nutritional analysis below.)

 

Nutritional analysis per mini donut: Calories 39, Carbohydrates 7.7g, Protein 0.9g, Fat: 1.2g, Sodium: 412mg, Dietary Fiber 1g, Total Sugars 1.4g

**A kid-friendly recipe adapted from one presented by the Food Network