Diabetic Kitchen, Cinnamon Donut & Muffin Mix, 8.3 oz ( 235 g)

About Product

Suggested use

For Donuts:
Entire pouch of dry mix
1/4 cup heavy cream
1/4 cup unsalted butter, melted
3 large eggs
Preheat over to 350 degrees F.
Melt butter. In a bowl, add wet ingredients to dry mix. Stir until combined.
Prepare donut pan with a non-stick bakery spray or melted butter applied lightly with a pastry brush. Wipe off overspray from the top of the pan. No burning makes easier cleanup.
Place batter in a plastic baggie, make a small snip in the corner and pipe batter evenly into each donut well. Make sure that batter is distributed evenly between the wells. Gently smooth batter in each well.
Place donut pan into oven. Bake for 14-15 minutes. Let cool in pan for 3 minutes.
Don´t scratch your pan with metal tools. Release the donuts gently with a mini silicone spoonula and cool completely on a wire rack.

Recipe make 12 donuts.

Enjoy warm or room temperature. You can add your choice of toppings: sweetened cinnamon, chocolate drizzle, cream cheese icing or your favorite topping. Add toppings after completely cooled.

For Muffins:

Entire pouch of dry mix

3 large eggs

2 1/2 tbl unsalted butter, melted

2 1/2 tbl heavy cream
Follow donut instruction #1 and #2.
Prepare muffin pan according to instruction #3.
Distribute batter into 8 muffin wells. Smooth top of wells. Place muffin pan in oven.
Bake for 16-17 minutes.
Remove from oven. Cool in pan for 5 minutes then remove from pan to wire rack.
Other ingredients

Milled sunflower seeds, soluble corn fiber, allulose resistant corn starch (dietary fiber), oat fiber, gluten-free oat flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), cinnamon, guar gum, natural flavor, sea salt, monk fruit extract, certified organic stevia extract powder (leaf).