Comments on: Apple Cider Blender Doughnuts

By: Cathi

Cathi — Thu, 07 Oct 2021 04:09:44 +0000

I’m late in trying these and posting this – but we LOVED this recipe! So delicious! So easy! I baked them as muffins; using silicone muffin liners. Cooled them 10-15 minutes and they popped right out. No oil was necessary. Another hit! Thanks Beth!

By: Rhonda Berg

Rhonda Berg — Sat, 05 Dec 2020 07:36:01 +0000

Hi Beth,
Could this recipe be adapted for muffin top pans? If so, how?
Love your recipes!

By: Randy Hays

Randy Hays — Fri, 18 Sep 2020 03:20:05 +0000

In reply to Kim Koeshall. Sunflower seeds are close

By: Pamela Berry

Pamela Berry — Mon, 13 Jan 2020 04:37:30 +0000

I’ve made these a few times and really like them. It’s great that something so healthy can be so good! [A note, though — these are only gluten free if you use certified gluten-free oats and non-alcohol based vanilla extract. My son-in-law is extremely sensitive to gluten, and he explained to me that unless the ingredients list what the alcohol is made from he has to assume it is grain alcohol, which he would react to.] I use the maple syrup and add 1/2 teaspoon of cinnamon to the batter. I put about 3/8″ of batter into the bottoms of regular muffin pans and they come out like fat, soft cookies or mini-muffins. It makes enough to fill 24 muffin pan spaces at that depth and have enough left to bake myself a big cookie in the bottom of an aluminum pie pan (24 is all the muffin pans I have).

By: Kim Koeshall

Kim Koeshall — Sun, 20 Oct 2019 01:50:43 +0000

In reply to Beth. Just wondering if I could use a different kind of seed or nut instead of pepita's as they aren't readily available in our little town. Like maybe walnuts, pecans, or almond butter?

By: John D

John D — Sat, 19 Oct 2019 01:53:27 +0000

I chickened out and added a half cup of whole wheat flour to two and a half cups oats. I was afraid they would not rise right but won’t do it again. I need to trust more…haha. Didn’t have pumpkin seed so I used leftover chopped walnuts I brought home from the set last week. Chopped a Fuji apple up that I had just picked from my mother’s tree. Blended ingredients then added sauteed chopped Apple before I put in pans. Used regular size muffin pans. They looked beautiful. Dipped in apple juice and cinnamon sugar while still warm. I can’t believe my 86 year old parents had 2 each. They didn’t even let them cool down. I can’t believe my mega picky father loved them. He would freak out if he ever knew how nutritious they are…haha.
Thanks for turning them on to me. Will definitely make them again.
jad
Los Osos, Californee

By: Sue

Sue — Sat, 05 Oct 2019 14:30:22 +0000

Great recipe Beth! My husband loves apple cider donuts from the orchard. I made these into mini muffs and they are perfect! Excellent fried donut replacement. Thanks for sharing your time and creativity with us.

By: Julie

Julie — Thu, 03 Oct 2019 11:59:10 +0000

In reply to Julie.

I made them again, added a teaspoon of apple pie spice, and glazed with a very simple maple glaze. Five star.

It occurs to me that they are muffins baked in a donut pan, which magically turns them into donuts. (More crust, more Maillard reaction.) Ready to do this to more muffin recipes. And mac and cheese. Savory loaf donuts “frosted” with ketchup. Thanks, Beth! I love your recipes.

By: Jan

Jan — Sun, 22 Sep 2019 16:50:45 +0000

Hi Beth, I don’t have pepitas, so what other seed/nut would you recommend? Thank you.

By: Julie

Julie — Sun, 22 Sep 2019 16:16:38 +0000

In reply to Beth.

I love them! Mine were still warm when I dipped them into the topping, didn’t need to brush them to make it stick. Definitely adding these to the repertoire. I will add more spices to them next time–that’s how we roll around here. I love one pan/pot/bowl recipes.