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1
Preheat the oven to 170C for 20 minutes.
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2
Prepare a medium sized freezer bag.
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3
Please add chocolate or whatever toppings you plan to use into the molds in advance.
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4
When using butter - first add the butter to the bag and then melt it over a mug filled with hot water until fully melted.
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5
Add all of the non-powder ingredients and mix well inside the bag.
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6
Add the rest of the ingredients and when combined, close the seal on the freezer bag and squish the batter together with your hands.
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7
Rub together until you have worked out all of the inconsistencies, but be careful not to overwork it.
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8
Squeeze all of the mixture down to the bottom of the bag with your hands.
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9
Hold the bag with one hand and cut a triangle into one corner about 5mm in.
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10
The batter will come out quite quickly, so make sure you have the molds on hand when you cut.
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11
Pour the batter into the molds as if you were drawing a circle.
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12
If there are any un-even parts, fill those in afterwards.
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13
Tilt the mould from side to side to even out the batter and drop the mould from a short distance onto a work surface to eliminate any excess air bubbles.
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14
Bake for approx.
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15
15 minutes.
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16
Check whether they are done by inserting a wooden skewer into the center, if it comes out clean, then they're ready.
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17
Let them cool in the molds for a little while before removing them.
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18
You can use this technique to create cupcakes too!.
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19
If you use oil, you can also try steaming them, check out the recipe here -.
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20
Non-oil Plain Baked Donuts -
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21
Non-Oil Baked Cocoa Donuts -.
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22
All these recipes use pancake mix so are very easy to make.
