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Roasted Tomato-Mozzarella Donuts
Anne Newgent

Roasted Tomato-Mozzarella Donuts

These Roasted Tomato-Mozzarella Donuts combine savory roasted tomatoes and creamy mozzarella in a light, protein-packed donut, perfect for busy professionals seeking nutritious, grab-and-go meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups All-Purpose Flour (or high-protein flour blend)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper, freshly ground
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Dried Oregano
  • 1 ½ cups Cherry Tomatoes, halved
  • 8 ounces Fresh Mozzarella, diced into ½-inch cubes
  • ¼ cup Parmesan Cheese, freshly grated
  • 2 Large Eggs
  • ¾ cup Milk (any dairy or non-dairy milk)
  • ¼ cup Olive Oil, extra virgi
  • ¼ cup Fresh Basil, chopped (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease your donut pan(s).
  2. Spread halved cherry tomatoes on a baking sheet, drizzle with olive oil, salt, and pepper. Roast for 10-12 minutes until softened.
  3. In a large bowl, whisk together flour, baking powder, salt, black pepper, garlic powder, and oregano.
  4. In a separate bowl, whisk eggs, milk, and olive oil until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  6. Fold in roasted cherry tomatoes, diced mozzarella, and grated Parmesan.
  7. Spoon batter into donut cavities, filling each about two-thirds full.
  8. Bake for 12-15 minutes until golden brown and a toothpick comes out clean.
  9. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Garnish with fresh basil if desired and serve.

Notes

These donuts can be made ahead of time for meal prep. They can be stored at room temperature for 1 day or in the refrigerator for 3-4 days.