Here is another use for the mini donut pan - Vegan Strawberry Lemon mini donuts! I mostly followed the recipe from the Healthy Slow Cooking blog with a couple of substitutions. I didn't have any lemon basil or lemon mint on hand, so I used a tiny bit of fresh pineapple mint in the glaze. I also added a little bit more strawberries and lemon than the recipe called for, so these were definitely more along the lines of "Strawberry Lemon" donuts for me (instead of calling them "Strawberry Basil" as in the original recipe).
I found these to taste quite cakey, like tiny little muffins with holes in the middle. They really aren't all that bad for you, considering they are baked treats. Whole wheat flour and agave nectar are used in the donut themselves, and they have a light glaze on top made from powdered sugar and lemon juice/zest. I mean, I'm not fooling myself into thinking that they are healthy, but there are a million worse treats out there I think!
So, if you're looking to try a new donut recipe that is something different from the standard vanilla or chocolate one, give these ones a try! You can find the recipe at the Healthy Slow Cooking Blog.
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