Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
I seem to have caught a case of the Old. Last night I was dying for sleep at 9:30. Tonight I played 90 minutes of rec soccer and feel like I got hit by a truck. I’m going to chalk it up to not being quite back in soccer shape yet. 90 minutes is a long time to run! But it’s so nice to be playing again.
Before we headed out to the game tonight, I picked a ton of raspberries and strawberries from the yard. I love seeing our urban lot producing so much good food – we have so many strawberries! We planted them last year and they didn’t fruit, which I hear is common for the first year. Well, not anymore.
The raspberries, though, have never given us occasion for doubt. I think their little patch would take over the property given the right opportunity. In the meantime, I’ll keep finding uses for their crazy bounty like these sweet and seasonal breakfast treats:
Not only are there fresh raspberries in the glaze, but there are chunks of fresh raspberries baked into the donut, which is my favorite part of this recipe.
Also, they kind of remind me of Kwik E Mart donuts. Which is also a huge plus.
1 1/2 cup AP flour
1/2 cup cocoa (Dutch process if you can!)
1 cup sugar
2 tsp. baking powder
1/2 tsp. freshly grated nutmeg
1 tsp. salt
1 cup milk
2 tsp. vanilla
3 Tbs vegetable oil
About 1 cup of halved fresh raspberries
For the glaze:
1 cup powdered sugar
1/4 cup fresh raspberries
1 1/2 tsp. milk (you may add more)
Preheat the oven to 325 degrees. Spray two donut pans (or one muffin tin) with nonstick cooking spray.
In one bowl, stir together the flour, cocoa, sugar, baking powder, nutmeg and salt.
In a separate bowl, whisk together the milk, eggs, vanilla and oil. Pour the liquids into the solids and stir until just combined. Gently fold in the halved raspberries and spoon into the donut/muffin tins. Bake for ten minutes, or until a tester inserted into the middle of a donut comes out clean.
Allow to cool in the pan for 5 minutes, then turn out onto a wire rack and allow to finish cooling completely.
While it’s cooling, mix the glaze ingredients using a fork in a wide bowl (wide enough to dunk a donut in!) Crush the raspberries to release the juice into the glaze. The ingredients should make for a relatively thick glaze. If the consistency isn’t quite right, you can add more milk or more sugar. But it takes a LOT of sugar to thicken just a little bit of milk, so add milk only with caution – maybe 1/4 tsp. at a time.
Dunk the donuts in the glaze when they are cool, and sprinkle lavender on top.