• 3 Heaped tablespoons plain flour
  • 1 Teaspoon baking powder
  • 1 Teaspoon vegetable oil
  • 3 Tablespoon caster sugar
  • 5 Tablespoons milk (skimmed, semi-skimmed or whole)
  • 1 Beaten egg
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon cinnamon 
  • Pinch of salt

For Dusting
  • A little melted butter
  • 2 teaspoons caster sugar
  • 1 teaspoon cinnamon
Prepare large or small donut mould baking tray
Add the dry ingredient together in a bowl make a well in the centre and add the wet ingredients. Mix into a smooth batter. 
Add the batter to the donut mould making sure not to over fill (fill until just under the centre hole, I overfilled a little but they still looked cute and tasted good).
Cook for 10-15 minutes, until risen, golden and firm to the touch.
In a small bowl mix together the caster sugar and cinnamon. Melt the butter
Remove the cooked doughnuts from the tin and brush with the butter and toss into the cinnamon sugar.  Leave to cool on a rack.
Eat warm or cold
This recipe and the mini mould baking tray made 2 batches.