Vegetable doughnuts
Ingredients
- 1/2 cup vegetable oil (plus extra for greasing)
- 3/4 cup milk
- 1 egg
- 1 cup self-raising flour
- 1 cup cheddar, grated
- 1/2 cup vegetables, diced
Method
- Preheat the oven to 180°C. Lightly grease six holes of a doughnut muffin tin. Unscrew the lid of your protein shaker and add the oil, milk and egg, followed by the self-raising f lour. Close the lid tight and shake it until you feel your arm dislodging itself from its socket, or 1 minute; whichever comes first.
- Open the lid and pour the mixture into the muffin tin holes until they are threequarters full.
- Sprinkle the cheese and diced veggies over the top of the doughnuts. The vegetables are meant to represent hundreds and thousands, so use a mixture of colours to make them look awesome.
- Pop the tin in the oven for 20 minutes or until the doughnuts are cooked through. Leave to cool in the tin, then pop them straight into school lunchboxes or keep them in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
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Recipe Info
Tip: If you don’t have a doughnut muffin tin a regular muffin tin will work, but your doughnuts will look less doughnut-y.
Vegetable doughnuts can be eaten warm from the oven, cold or
even reheated in the microwave – just zap them for 15 seconds.
Vegetable doughnuts can be eaten warm from the oven, cold or
even reheated in the microwave – just zap them for 15 seconds.