Baked Granola Doughnuts with a Honey Glaze

*Baked Granola Doughnuts with a Honey Glaze*
Makes 24

This makes a lot, but you can freeze them without glazing and have them at the ready anytime.  Just warm a bit and then glaze when you are ready to eat them.  They are really, really good.

280g plain flour (2 cups)
200g of soft light Muscovado sugar (1 cup packed)
3/4 tsp salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
3/4 tsp ground cinnamon
80g of prepared granola (1 cup)
78ml of vegetable oil (1/3 cup)
375ml of buttermilk (1 1/2 cups)
1/2 tsp vanilla extract
1/2 tsp orange extract
(There are no eggs in this recipe)
extra granola for sprinkling

For the Glaze:
260g of sifted icing sugar (2 cups)
2 TBS runny honey
hot water

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter several large doughnut pans really well. 

Whisk the flour, sugar, salt, baking powder, soda, cinnamon and granola together in a bowl.  Whisk the oil, buttermilk, vanilla and orange together in a beaker.  Add the wet ingredients all at once to the dry ingredients.  Mix only to moisten.  Spoon 2 TBS into each doughnut section in the pan.  Top each with a sprinkle of dry granola. Bake for 12 to 15 minutes, until nicely risen and browned.  Let sit in the pan for a few minutes before dumping out onto a wire rack.  (Repeat as necessary until you have used up all of your batter.  It will be necessary to wipe the pan out and re-butter in between bakings.)

Whisk your glaze ingredients together until smooth, using only enough hot water to give you a glaze of a drizzle consistency.  I like to dip my doughnuts into the glaze on the granola side, but you can do it according to whatever is your preference.  Let the glaze set before serving.  Store any uneaten doughnuts in an airtight container.

Note - If you don't have a doughnut pan, you can bake this as muffins. It will make 12 medium muffins.  Glaze or not as you desire.