Blueberry Doughnuts
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1 package wild blueberry muffin mix
1/2 cup flour
3/4 cup milk
1 egg
shortening (for frying)
1/2 cup sugar
1 tsp. cinnamon
Wash and drain blueberries and set aside. Combine muffin mix and flour. Add milk and egg, stir only til moistened. Gently fold in blueberries.
Heat shortening in large skillet to 1 inch deep and 365 degrees.
Drop by teaspoonfuls into hot oil. Fry until brown turning once.
Drain on paper towels.
Shake warm donuts in bag containing sugar and cinnamon mixture.
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