Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
These donuts were a sort-of last minute idea. Once again I bought berries because they were on sale with no real plan in mind. Then it was suddenly Saturday morning and we needed breakfast.
I’m really happy with how these turned out, particularly because of the color. Who doesn’t like a donut that is bright pink? As a few of my friends and family commented, it calls to mind one Homer Simpson.
Here’s what you need:
For the glaze:
Preheat oven to 350 degrees. Spray two donut pans with nonstick spray.
Coarsely cut the blackberries into smaller chunks – you don’t want a mush, but they are too big on their own.
In a mixing bowl, mix the flours, sugar and baking powder. Stir to combine. In another bowl, stir together the butter, milk and egg.
Add the dry ingredients into the liquids, and stir as few times as possible to combine. When they are nearly mixed, stir in the blackberries, including any juices that escape when they are chopped.
Spoon the batter into the donut pans, so the batter is approximately level with the flat part of the pan. Bake for 15-20 minutes (mine was on the low end), or until a toothpick inserted into one of the donuts comes out clean.
Allow the donuts to cool COMPLETELY before you add a glaze.
Mix the blackberry pulp and cream together with a fork, and then start adding the powdered sugar in 1-Tbsp. batches. until the glaze reaches the thickness you would like. You will be surprised how much powdered sugar a little bit of liquid can hold! You want it to be pretty thick so it stays put on top of the donuts. Dip the donuts in, swirl a little bit to ensure full coverage, and then place on a rack to harden.