So it’s back to posts about breakfast. Don’t worry, you all only have 2 more months to endure this until I have my baby. I won’t even tell you the number of times I’ve eaten at IHop lately. 🙂
A little over a month ago I posted about monuts. If you didn’t catch that post, monuts are baked donuts in the shape of a muffin. I could bake them in a special donut pan, but I don’t need any more pans in my kitchen as I’m trying to simplify and declutter my house. And you don’t really need one when you have a muffin pan.
I liked the last batch of monuts and was excited to try another round. This time I used Happy Herbivore’s Baked Whole Wheat Chocolate Glazed donut recipe. I’ve had my eye on this recipe for awhile now and got to try it out a couple of weeks ago.
The recipe might look long but it’s actually very simple. There are no crazy ingredients. It was all stuff I usually have on hand (dangerously meaning I can whip these up at any time).
When baking with whole wheat pastry flour I usually go half and half with all-purpose flour. One time I used all WWPF when baking a wacky cake and I didn’t like the result as much. It was a little too chewy and fibery for me in a cake. So I was a little nervous at first to use all WWPF in these monuts, instead of a blend with AP flour. In the end I decided to just go for it. When trying new recipes I usually like to make them as written the first time as the author intended and then switch it up the next time if I want.
The batter came together easily and was very thick if I remember correctly. I scooped it into the muffin pan and then baked it as directed, however I did need to bake them a wee bit longer. Just test with a toothpick to see if they are done. While they were baking I mixed up the glaze. I added 2-3 more tablespoons of milk to the glaze to make it a bit thinner.
Once the monuts were done and had cooled a bit, I dunked the entire muffin in the bowl of glaze, coating it on all sides. This was a messy process but gave me an excuse to lick the glaze off my fingers. 😉 I set the glazed monuts on a rack over a cookie sheet to let the glaze set.
Once Benzo decided to get out of bed we ate them for breakfast. Let me just say…
They were delicious! I could not taste the chewiness of the WWPF at all. They were good and chocolatey and I think the glaze is what really made them taste more like a donut, despite being in the shape of a muffin. And these donuts/monuts are not as bad for you as a regular donut since they are low fat and whole wheat. Score! And if you think for a minute that these lasted more than one day, you are wrong. Benzo and I ate all 12 of them before we went to bed that night.
If you like donuts and chocolate I highly recommend making these. I was going to make them again this morning but we needed a quick breakfast as we are about to embark on a painting extravaganza today. Yes I’m finally going to get started on repainting the living room, hallway and entryway. I’ve been putting it off way too long and it really needs to get done before Baby Boy arrives.
Enjoy your Saturday!
3 thoughts on “Monuts Take Two: Chocolate”
I was just wanting to make some sort of pastry, mostly donut, for breakfast this morning since it’s Saturday but I was totally out of eggs and it randomly started snowing…..so I didn’t want to go out and get any. Oatmeal worked fine but next time I’m making this!
you sound like me, i am 23 weeks preg, have a sweet tooth like no other, and have been painting the inside of my house and de cluttering like crazy. my husband thinks ive gone nuts.
You should publish your recipes into a book. Aren’t these cookbook covers awesome?