Sugar Free Chocolate Chip Donuts
I made sugar free chocolate chip donuts today. This is a baked cake donut. My favorite! For someone who can not have donuts due to diabetes, this was a banner day. These are plain donuts, no icing is used on these beauties.
Pillsbury Sugar-Free Muffin Mixes at Amazon.com
Off the shelf mix
I love that I can take an “off the shelf” item and turn out donuts with very little effort. These donuts were made from a muffin mix that I doctored up to work for donuts instead of muffins. The mix is from Pillsbury and it is a sugar-free chocolate chip muffin mix. Making muffins was on my mind, but my plans were sidelined when I found out we don’t own a large muffin pan.
I was searching for the large muffin pan when my wife informed me that we didn’t have such a pan. I had seen my donut pan while on the hunt for the imaginary large muffin pan. So I changed my plans and made up my mind to make donuts.
Donut Pans at Amazon.com
What I changed
I followed up on the instructions for the muffins and thought that I would need to add some additional liquid to make the batter more pancake-like than a cake batter. I added an additional 1/4 cup of water to the mix. This got me the consistency I needed.
My donut pan only produces six donuts each time. The package said it would produce twelve cupcake size muffins. I thought that I could get that many donuts from this mix. This was going to be a two batch cooking session. I set my oven temperature to a “dark pan” temperature of 375º as per the package directions. There were no cooking times for “donuts” so I pulled out a twelve minute cook time out of thin air.
Baking Cooling Racks at Amazon.com
Filling the donut pan
I filled the first batch a little shallow and my first set of donuts were a little flat due to not filling the pan enough. So for the last batch, the pan was filled almost to the top edge of the pan. This produced a much fuller donut shaped donuts. The next time I make donuts from this package mix I’ll fill the donut pan almost 3/4’s full that should give me donuts fully raised with no flat sided ones for both batches. A toothpick determines whether they were done. I think that next time I will cook them a minute or two longer to get them to stiffen up. They were very soft.
Baked Versus Fried
Baked donuts differ from the fried cake variety. First thing is that the donut is not crisp on the outside from the frying. They are also softer than fried donuts and moister. But any day I can have a “donut” is a banner day.
Chocolate Chip Baked Cake Donuts
This recipe is super simple.
- A package of Pillsbury Chocolate Chip Muffin Mix
- 1 1/4 cup of water
- 1/3 cup of oil as per the package
- 2 eggs as per the package
Directions:
Set the oven temperature for your pan as per the package directions.
- Follow the directions on the package mix.
- Spray the pan with cooking spray.
- Fill the donut pan 3/4 full for each donut.
- Bake for 12-14 minutes use a toothpick to check for doneness.
- Allow the pan to cool a couple of minutes then invert onto a baking cooling rack.
- Repeat the process for the second batch of donuts.
Yields 12 donuts.
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