Honey Spice Doughnuts (Or Quick Bread)

Doughnuts!
These are one thing I do absolutely love to make for others. Made by using quick bread recipes, these donuts are a sure-hit novelty. Everyone always seems like they're amazed--as if these were difficult to put together. Most recently, I brought the pictured batch to the golf course I belong to on a chilly fall morning, along with a gallon of milk. Success! The secret is in the baking pan!
Earlier this year I thought it would be funny to make "healthy" donuts for two police officer friends of mine who were dieting together, and ended up getting this pan. It worked so well that I now own 3 or 4 of them (for big batches). Totally worth every penny of the $13.99 each.
So. You can use seemingly any quick bread, bundt cake or muffin recipe you have and adapt it to donut form. So far I've tried 4 different recipes and they've all worked--2 were quick breads, 2 were bundt cakes. What's great about homemade donuts is that you control what goes in them. Whole wheat flour, applesauce, Splenda for Baking--you get to decide what goes into your snack!

(3 doughnut varieties pictured)

Honey Spice Doughnuts
Adapted from Taste of Home Magazine's Honey Spice Bread

2/3 c brown sugar
1/3 c milk
2 c whole wheat flour
1 1/2 tsp baking powder
Cinnamon and nutmeg to taste
2 eggs
1/2 c honey
1/3 c vegetable oil

Preheat oven to 325 degrees.
In a small saucepan over low heat, cook and stir the brown sugar and milk for 5 minutes or until sugar is dissolved. Remove from the heat.
In a large bowl, combine dry ingredients. In another bowl, combine the eggs, honey, oil and brown sugar mixture; mix well. Stir into the dry ingredients just until moistened.
Fill doughnut pan cups ~3/4 full. Bake until doughnuts begin to pull away from the pan sides, or until the tops spring back when touched. Flip doughnut pan onto waxed paper or tin foil and allow doughnuts to cool. Store in airtight container. Makes ~dozen doughnuts.