Baked Buttermilk Doughnuts

Ingredients

Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup low-fat buttermilk (1%)
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

4. Spoon batter into doughnut pans, filling twothirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.


CALORIES 140
FAT 3g (sat 1g, mono 1g, poly 0g)
CHOLESTEROL 35mg
PROTEIN 3g
CARBOHYDRATE 26g
SUGARS 13g
FIBER 1g
IRON 1mg
SODIUM 165mg
CALCIUM 59mg




Lemon Glazed:

Combine 2 tablespoons fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk. Dip 1 side of the cooled doughnuts into glaze; let cool on a rack, glazed side up.

Calories 191



Chocolate-Hazelnut:

Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth. Dip tops of doughnuts into chocolate and place chocolate side up on a rack to cool. Sprinkle with 1/2 cup chopped hazelnuts; let sit about 10 minutes.

Calories 232



Chocolate Swirl:

Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth. Fill a small squeeze bottle or zip-top plastic bag (snip a tiny hole in 1 corner of bag) with melted chocolate; pipe chocolate onto tops of doughnuts. Chill doughnuts until chocolate sets (about 10 minutes).

Calories 184



Cinnamon Sugar:

Combine 1/4 cup ground cinnamon and 1/4 cup sugar. While still warm, coat doughnuts in sugar; let cool on rack, sugar-coated side up.

Calories 155