#CANRECIPE Challenge! Go Nuts for Maple Bacon Doughnuts
I was lucky enough to be included in this amazing lineup of fall-inspired recipes from Canadian bloggers for the #CANRecipe challenge! You can find all of their fall-inspired recipes here:
Indian-inspired Vegetable Pilaf Topped With Crispy Brussels Sprouts
By Maple and Marigold
Mushroom hand pies
By Dish 'n The Kitchen
Chai-Spiced Apple Sauce, Apple Butter, and Apple Leather
By Making Healthy Choices
Spaghetti Squash Bake
By The Inspired Home
Crock Pot Chicken Pot Pie
By It's Just My Life
And for my own recipe, nothing says Canadian comfort food like maple syrup and bacon... Mmmm. I made maple bacon mini doughnuts (spelled the good 'ole Canadian way).
Free from dairy, nuts, peanuts, sunflower, mustard, fish, shellfish. Remember to read the ingredients on the bacon to ensure it is safe
1/2 cup canola oil
3 large eggs
2 tsp pure vanilla extract
3/4 cup sugar
3/4 cups water
1 1/2 cups all-purpose flour
a pinch of salt
1 tsp baking soda
2 tsp baking powder
1 cup icing sugar
2 tbsp maple syrup
1/2 tsp vanilla
3 tbsp water
4 slices of bacon
Preheat the oven to 375F and grease a doughnut tin with canola oil. If you don't have a doughnut tin you can use a regular muffin tin and line it with paper muffin cups.
Add the oil, eggs, vanilla, sugar, and water to a large mixing bowl and beat well. Add the dry ingredients and mix until the batter is smooth and slightly bubbly.
Pour the batter into into the moulds, filling them about halfway. Bake for 8 minutes (or 15 minutes for cupcakes). Use a toothpick to test if they are done.
For the glaze, mix the icing sugar, maple syrup, vanilla, and water until smooth. Spread the doughnuts out on a cooling rack resting on top of a baking sheet. Pour the glaze evenly over the doughnuts so they are well coated. Crisp up the bacon in a pan and pat off the grease. Chop it up roughly and sprinkle over the tops. Allow to set for a half hour so the glaze can set, then serve!
Yields either 12 cupcakes or 60 mini doughnuts.