Baked Wholemeal Blueberry Donuts

• 2 egg whites
• 40g muscovado sugar
• 1 pinch salt
• 50g wholemeal flour
• 60g butter, melted
• 80g fresh blueberries
• 10g butter, melted
• 4-5 tablespoons sugar

1. Pre-heat your oven to 175 degrees Celsius.
2. Whisk the egg whites together with the muscovado sugar and the pinch of salt until stiff and glossy.
3. Add the flour, melted butter and blueberries to the bowl containing the beaten egg whites and carefully fold the flour, butter and berries into the egg white mixture being careful not to deflate it.
4. Fill a pastry bag with batter and carefully pipe into your donut mould. Smooth the top of each mould with the back of a wet spoon (to stop the batter of sticking to the spoon).
5. Bake in the oven for 15-20 minutes or until the tops of the donuts are golden-brown in colour and a toothpick inserted into the middle of the donuts comes out clean.
6. Let donuts cool in the mould for a couple of minutes and then carefully invert them onto a serving plate.
7. Lastly, brush each donut all around with some of the extra melted butter and then carefully coat them with the extra sugar.

egg whites, muscovado sugar, salt, wholemeal flour, butter, fresh blueberries, butter, sugar

Taken from food52.com/recipes/21868-baked-wholemeal-blueberry-donuts (may not work)