Gluten Free Mini Donuts - easy and tasty

So if you haven't figured out, I'm not a great photographer, but I give it my all.  But what I am good at is having fun while cooking and baking.  Love it!  So a few months ago I was at Kohl's and they were selling those "Babycakes" machines.  So I had to get the donut one.  Yes, I really did.  So I followed the recipe in the booklet for the Sour Cream Donuts, and made some minor tweeks for a really tasty morning treat that is super easy too.

Greek Yogurt Donuts

Ingredients:
1 1/3 cups Jules All Purpose Flour Mix
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1/4 cup of Greek Yogurt (I used Fage 0% Fat - Plain)
1 egg
1 teaspoon vanilla

Directions:
1. Combine dry ingredients in a mixing bowl
2. In a separate bowl whisk together reamining ingredients.  Pour liquid ingredients into dry ingredients.  Using a mixer on medium speed, blend until smooth.  Batter will be thick.
3. Fill each cooking reservoir with about 2 tablespoons of batter.  I used an icing bag and filled it with the batter to help fill each of the resevoirs since the batter was so thick. 
4. Bak about 5-7 minutes or until a toothpick inserted into donut comes out clean.
5. Glaze or coat with powered sugar, cinnamon-sugar or chocolate/vanilla icing (see below)
Makes about 14 donuts

Vanilla or Chocolate Glaze for Donuts:
Ingredients:
1/4 cup melted butter
1 1/3 cups powdered sugar, sifted*
1 teaspoon vanilla
1 to 1 1/2 tablespoons hot water

Directions:
1. Combine melted butter with powdered sugar, stirring until well blended.  Stir in Vanilla.  Blend in 1 tablespoon of hot water and stir until smooth.
2. Add a little of the remaining hot water, if needed, to make a frosting consistency.
Makes about 2/3 cup

*To make chocolate glaze - take out 2 tablespoons of the powdered sugar and add 2 tablespoons of cocoa powdered instead.  Follow same directions.