Friday, August 12, 2011
Here's a simple recipe that I have used over and over again. Something that I got from one of the recipe books received during the Naturel Bento workshop that I attended (thanks to advertlets :-)). Do give it a go. Make double batches at least because I can assure you it will just disappear as soon as you serve it! I usually make 2 batches, serve 1 and freeze the other batch for a surprise tea time treat another day.
50ml Naturel Blend Cooking Oil
2 large eggs
80 ml sour cream or plain yogurt
1tbsp lemon juice
120g self-raising flour
1/2 tsp bicarbonate of soda
80g caster sugar
pinch of salt
Naturel Soft Margerine, to grease
Brush a 12-hole doughnut pan lightly with Naturel Soft Margarine and preheat oven to 160 degrees celcius. Beat Naturel Blend Cooking Oil, eggs, yoghurt and lemon juice together with a fork until well mixed.
Sift flour and bicarbonate of soda into a mixing bowl and stir in sugar and salt. Make a well in the centre and pour in the liquid ingredients (from STEP 1). Mix until well combined.
Spoon mixture into greased tins, filling only half-full and bake for 10 - 12 minutes or until well risen and a skewer inserted into doughnuts comes out clean. Remove from tin and cool on wire rack. If you wish, sprinkle the top lightly with some sifted icing sugar before serving.
** if you wish to freeze some, once cooled, place in containers and freeze immediately.