During the holiday break I set on a quest to bake up some healthier doughnuts. Something to satisfy my love for doughnuts, but to not kill my caloric intake for the day. In my search I found these pretty little things, courtesy of Health Magazine online.
Once the doughnuts were done baking I warmed up a bit of Nutella and dipped the tops of some of them in to make a few chocolate frosted. I tossed some sugar and cinnamon together and shook the warm doughnuts in the mixture until they had a nice covering. I rolled some around in powdered sugar, too.
These are easy. They are tasty. You won't know they are healthy. Well, I didn't really notice the difference. I think I had three as soon as they were ready.
Try them and let me know what you think!
Baked Buttermilk Doughnuts
Recipe Courtesy of Health Magazine
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
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preheat oven to 425 degrees. Lightly coat a doughnut pan with cooking spray. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture and whisk just until combined. The batter will be slightly thick.
Spoon batter into doughnut pans, filling about two thirds full. Bake in the oven until doughnuts spring back when touched and are golden on bottom (around 8 minutes). Let cool in pan slightly (about 4 minutes) and then turn out. Coat with toppings, if desired.