1 cup Flour
1 tsp Baking Powder
2 tsp Sugar
1 beaten Egg
1/2 tsp Vanilla
1/2 cup Milk
2 tbsp melted Butter
40 (1/2 cup) Blueberries
Preheat oven to 375.
Spray donut hole pan with nonstick spray.
Whisk together flour, baking powder and sugar.
Stir together egg, vanilla, milk and butter.
Add wet ingredients to dry ingredients
Fill each hole 2/3 full and press 2 blueberries in each cavity.
Bake 12 minutes then flip each hole and bake for another 3 minutes.
Serve with syrup, glaze or dusted in powdered sugar, if desired.
- 1½ cups Instant or Old Fashioned Oatmeal
- ½ cup flour (or gluten free flour mix)
- ¼ cup brown sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 egg, beaten
- 3 tablespoons vegetable oil
- 1 cup milk (or milk substitute)
- ½ cup raisins
- Pre-heat oven to 350 degrees F. Line a 8x8 or 9x9 baking pan with foil or parchment paper.
- In a large bowl mix together all of the dry ingredients until combined.
- Stir in egg, oil, milk, and raisins with a spatula until combined.
- Pour batter into prepared pan and bake at 350 degrees f for 20-25 minutes or until toothpick inserted in the center comes out clean.
- Cool completely before cutting into squares.
- use gluten free oats and flour mix
- Use a dairy free milk such as almond, soy, etc.
- 12 slices of white bread, crusts removed
- butter for greasing the pan
Cream Cheese Topping
- 1½ tbsp unsalted butter (See Note 1)
- 4 tbsp cream cheese
- 2½ tbsp powdered (icing) sugar
- ¼ tsp vanilla extract
- 6 tbsp unsalted butter (See Note 1)
- 4 tbsp brown sugar
- 2 tbsp cinnamon powder
- 1 egg
- 3 tbsp milk
- ¼ cup caster sugar
- 2 tsp cinnamon powder
- Combine all ingredients for the cream cheese topping together and mix thoroughly, and set aside. Repeat this step for the cinnamon filling.
- Prepare the egg mixture by slightly beating the egg and adding milk to it. Mix well.
- Combine caster sugar and cinnamon powder in a plate and set aside.
- Remove crusts from the white bread slices and with the help of a rolling pin, roll up the bread flat. (See Note 2)
- Spread ½ to ¾ tbsp worth of cinnamon filling onto the bread and roll up. You do not need anything to help this stick together as the filling will do that for you.
- In a non-stick pan, heat a little butter on a low to medium heat. Dip the roll ups into the egg mixture and place on the frying pan. We do about 4 to 5 at a time depending on the size of the pan.
- Keep turning the french toast every 30 to 45 seconds or until slightly golden brown on one side.
- Remove from pan when every side is down (should take you 2 to 3 minutes at most) and immediately put them in the coating mixture prepared early.
- Serve with cream cheese glaze as a topping or for dipping.