Servings: 24 donut holes
1 cup self raising flour (or plain/all-purpose flour/s)
1 tablespoon sugar of choice
1/4 teaspoon salt
1 teaspoon baking powder
(1/2 teaspoon baking soda if using plain or all purpose flour/s)
2 tablespoons canola oil (or melted coconut oil) OR light butter/spread of choice, melted
1 large egg
2 teaspoons vanilla extract
1/2 cup low fat milk (or almond milk)
1/3 cup Nutella , melted (or this Refined Sugar-Free Nutella Spread)
1 tablespoon light butter/spread of choice , melted
1/3 cup sugar of choice
2 teaspoons ground cinnamon
- Preheat oven to 176C | 350F. Spray a 24-count mini muffin tray with cooking oil spray; wipe over excess with paper towel and set aside.
- In a large bowl, whisk all of the dry ingredients together. Make a well in the centre and add the oil, egg, vanilla and milk. Whisk the batter until smooth and lump free.
- Spoon the batter (about 2 teaspoons) into each muffin hole, filling to to 3/4 full. Bake for 10-15 minutes, or until they are golden in colour and a toothpick inserted into the centre of a donut comes out clean. Allow them to cool for 5 minutes and transfer them onto a cooling rack.
- Visit Nutella Churro Donut Holes @ cafedelites.com for full instructions.