Yield: Makes 2 ½ dozen mini donuts
Ingredients:
- 2 cups flour
- 3/4 cup sugar
- 3/4 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons chopped rosemary
- ½ cup Louisburg apple cider
- ¼ cup milk
- ¼ cup vegetable oil
- ½ cup olive oil
- 2 eggs
- ¼ cup lemon juice
- ½ cup toasted pine nuts
- salt
- olive oil
Instructions:
- Preheat oven to 350°
- Mix all dry ingredients in a bowl and make a well in the center. Combine wet ingredients in another bowl, then add to dry ingredients.
- Stir until mixture is slightly lumpy, pour batter into a mini donut pan (filling each donut 2/3 full) and bake at 350 degrees until golden, 12 -15 minutes.
- Finely chop the pine nuts, and add salt to taste. Place in a shallow pan. Brush the top of each faux-nut with olive oil, then dip.