This experimental study aimed to develop a model recipe for mini donuts as a nutritious snack for secondary school learners. The research was conducted during the S.Y. 2023-2024 at Taliktik Integrated School. The products were subjected to sensory evaluation using the 9-point Hedonic Scale acceptability test in terms of color/appearance, odor/aroma, taste/flavor, texture, and general acceptability. A sensory evaluation was conducted to untrained panel composed of fifty (50) individuals who were randomly selected from among the learners and staff of Taliktik Integrated School, whose age ranged from 12-50 years old. The results of the sensory evaluation were statistically analyzed using the one-way classification of the analysis of Variance (ANOVA). F test, mean and descriptive statistics were used to determine if there is a significant difference among the treatments. In terms of degree of acceptability, the study reveals that respondents prefer Treatment 4 containing 25% of Rice-Based Sagip Nutri-Pack and 75% All-Purpose flour. The results indicate that the Nutri-Pack Powder has significant potential market value. The result on the Acceptability Consumer Index (ACI) revealed that treatment 4 gained the highest rank among the five treatments. Nutrient analysis revealed Treatment 5 had the highest crude protein, crude fat, and ash content, Treatment 1 had the highest moisture content, and Treatment 2 had the highest crude fiber content. ROI analysis indicated that all treatments were profitable, with Treatment 1 being the most cost-effective, followed by Treatments 4, 3, 2, and 5.