The president jimmy carter peanut crunch mini donuts recipe

Ingredients

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1⁄2 cup granulated sugar
• ¼ cup creamy peanut butter
• 1 large egg
• ¾ cup whole milk
• 2 tablespoons vegetable oil

• 2 tablespoons creamy peanut butter
• ½ cup powdered sugar
• 1 tablespoon whole milk

• ½ cup chopped lightly salted, roasted peanuts

1. If using an electric donut maker, preheat according to manufacturer’s instructions. If using donut pans, preheat oven to 350°F and grease donut pans.
2. In a small bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a medium bowl, cream together sugar and peanut butter until light and fluffy. Carefully add egg, milk, and oil, mixing until thoroughly combined. Then, alternating the flour mixture and milk mixture, combine all ingredients until there are no lumps.
If using mini-Donut Pans
4. Carefully fill each donut indentation 3⁄4 full. Bake for 7–9 minutes or until donuts are slightly browned and spring back when touched. Remove from oven, transfer to a cooling rack, and let cool completely.
If using an Electric mini-Donut maker
5. Carefully fill each donut indentation ¾ full. Bake according to manufacturer’s instructions or until the donuts are slightly browned and spring back when touched. Transfer donuts to a cooling rack and let cool completely.
6. Place wax paper under a wire rack to collect any drippings for an easy cleanup. Then, in a small bowl, whisk together peanut butter and powdered sugar. Slowly add milk, whisking constantly until you get a smooth frosting.
7. Dip the top of each donut into the frosting and transfer to a wire rack. Immediately sprinkle the top of each donut with chopped peanuts. Let frosting set for 5 minutes and then serve. Donuts can be stored in an airtight container for up to 2 days but are best when eaten fresh.