From: In The Raw
2 c. all-purpose flour
2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1/3 c. Monk Fruit In The Raw
3/4 c. 2% milk
5 Tbl. unsalted butter, melted and slightly cooled
2 large eggs
1/2 tsp. vanilla extract
Glaze
1 c. Monk Fruit In The Raw
1 Tbl. cornstarch
3 Tbl. 2% milk
1/4 tsp. vanilla extract
1 c. shredded unsweetened coconut
48 googly eye candies or mini chocolate chips
Preheat oven to 350 degrees. Spray a donut pan with cooking spray; set aside. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and Monk Fruit In The Raw. In a second medium bowl, whisk together the eggs and melted butter, then whisk in the milk and vanilla. Pour wet ingredients into dry and stir together just until combined. Divide batter between the depressions in the donut pan and bake for 15 minutes, or until golden and top springs back when lightly touched. Cool in pan for a few minutes, then use a toothpick to loosen from pan and transfer to wire rack to cool completely.
For the glaze: In a small bowl, whisk together Monk Fruit In The Raw, cornstarch, milk and vanilla. Place coconut in a separate bowl or plate. Dip one side of each donut into the glaze and then in the coconut. Place two googly eyes or chocolate chips onto each donut and allow to dry on a rack. Makes 12 donuts.