High Protein Boston Cream Donut/ Muffins
Ingredients
Donuts/muffins
Filling
Chocolate icing
Instructions
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Combine all of the donut ingredients in a bowl and mix until it forms into a (somewhat liquidy) dough. Spray 4 oven safe ramekins with oil and divide the dough into each. Bake at 350 for 16-22 minutes.
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Prepare the filling and chocolate topping while the donuts cook by mixing the dry ingredients with enough liquid for the filling to get a custardy consistency and the topping to be just liquidy enough that you can dip the donuts into it.
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Once the donuts are done let them sit for 10 minutes then with a knife poke a hole and hollow out the center. Use something like a piping bag to fill the custard into the hollow area of the donut. Then finish the donut by dipping it into the chocolate topping.
Note
I tried this recipe but I didn’t have any oven safe ramekins and the dough wasn’t really set up enough to form balls on its own so I ended up making them into muffins. I baked them at 350 for 11 minutes but they weren’t cooked through and it took a couple more times at 2 minutes each for them to pass the toothpick test. They didn’t really work that great as a replacement and were kind of dry and grainy and overcooked. I still ate them and at least scratched the itch of bread product plus custardy filling plus chocolate topping but overall the experiment of turning them into muffins was a disappointment. Also the chocolate topping ended up a little to watery so be very careful when you’re adding the liquid to that part.
