I’ve written over on ParentLife about my love for the Weelicious Lunches cookbook by Catherine McCord. While it’s full of recipes that my picky eater wouldn’t touch with a 10-foot pole (sigh), there are tons of great recipes, and it’s helped me to think outside the box a little bit.
I wanted to do something productive Saturday afternoon, and baking is way more fun than cleaning, so I opened the cookbook. I started from Catherine’s recipe for Whole Wheat Raspberry Baked Doughnuts, but kept making tweaks, as I often do.
I think my strawberry twist makes a really hearty, appealing snack or breakfast for your wee ones! The cinnamon glaze isn’t necessary, but it makes these feel more like doughnuts instead of muffins shaped in a circle.
Preheat oven to 375. Grease a doughnut pan and sprinkle with flour.
In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Add coconut oil and whisk in as well as you can.
Add sugar, egg, milk, and vanilla. Stir until combined. Fold in strawberries.
Gently spoon into doughnut pan until cavities are three-fourths full. Bake 14 minutes.
(If you have made baked doughnuts before, this is a little longer than usual. This is so they firm up and don't fall apart when you try to take them out of the pan, due to the strawberries.)
Let cool a few minutes, then move to a cooling rack placed over some protection for your counter (wax paper, silpat, baking sheet).
In a small bowl, whisk together powdered sugar and cinnamon. Add milk 1/2 teaspoon at a time, whisking well after each addition. Drizzle should be runny but not watery. If you need to, add more powdered sugar or milk.