Badazz Baked Baby Beer Bundts for Breakfast

1. 1

   Preheat oven to 375F.

2. 2

   Melt the butter and let cool.

3. 3

   Sift the flour, sugar, baking powder, nutmeg, cinnamon, salt and buttermilk powder together in a large mixing bowl.

4. 4

   In a separate bowl, whisk together the eggs, melted butter and beer until well blended.

5. 5

   Grease the doughnut pan (or a mini-Bundt pan) with a generous amount of butter or vegetable shortening.

6. 6

   Pour the liquid blend into the dry ingredients all at once, and mix just until blended (do not overmix, or the doughnuts will be tough).

7. 7

   Fill each doughnut form half-full.

8. 8

   Bake on the middle rack for 8 to 9 minutes for miniature doughnuts, 9 to 12 minutes for regular-size doughnuts.

9. 9

   The doughnuts should not be browned on top.

10. 10

    Remove pan from oven, let cool for a minute, remove from pan and roll in powdered sugar.

11. 11

    Note: Use real butter or stick margarine.

12. 12

    Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.

* Per serving · 4 servings · Values may vary.