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Low Fat Poppy-Seed Doughnuts Recipe
Ingredients
2 tablespoons sugar, plus
1 1/2 cup sugar
2 tablespoons poppy seeds
2 cups all-purpose white flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cups nonfat sour cream, or nonfat plain yogurt
1/3 cup buttermilk
3 tablespoons canola oil
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Method
Preheat oven to 400°F.
Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil.
Sprinkle molds evenly with 2 tablespoons of the sugar, shaking out excess.
If you only have one pan, bake the recipe in 2 batches.
In a small dry skillet, stir poppy seeds over medium heat until they are fragrant, about 1 minute.
Transfer to a bowl.
Add flour, baking powder, baking soda and salt, whisk to blend and set aside.
In a large mixing bowl, whisk egg until frothy.
Add the remaining 1 1/4 cups sugar, sour cream or yogurt, buttermilk, oil, lemon zest and vanilla; mix well.
Add the dry ingredients and stir with a rubber spatula just until moistened.
Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon.
Bake for 10 to 12 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a wire rack to cool.
If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.
Makes 1 dozen doughnuts.
Calories per doughnut: 4 grams protein, 5 grams fat (0 5 gram saturated fat), grams carbohydrate; 255 mg sodium; 18 mg cholesterol; 1 gram fiber
