Description
Delicious and soft donut holes made with fresh rhubarb, perfect for a sweet treat.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup rhubarb, diced (fresh or frozen)
- 1/2 cup powdered sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole pan.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, and cinnamon until well combined.
- In another bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the diced rhubarb.
- Fill each cavity of the prepared pan about 3/4 full with the batter.
- Bake for 12-15 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the donut holes to cool in the pan for 5 minutes before transferring them to a wire rack.
- Once cooled, dust the donut holes with powdered sugar before serving.
Notes
- For a sweeter treat, consider adding a glaze made from powdered sugar and milk.
- To customize, try substituting the rhubarb with diced strawberries or blueberries for a different flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 90
- Sugar: 5g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg