Cherry-Almond Doughnuts

By efriend

Ingredients

• Nonstick cooking spray
• 2 cups white whole wheat flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 6 tablespoons butter
• 2 eggs, lightly beaten
• 1 cup plain low-fat yogurt
• 1/2 cup finely snipped dried cherries
• 1 teaspoon almond extract
• Powdered sugar (optional)

Details

Servings 12
Preparation time 20mins
Cooking time 55mins
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat a standard-size (3 1/2-inch) doughnut pan* or twelve 2 1/2-inch muffin cups with cooking spray.

In a bowl combine the next five ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles fine crumbs. In another bowl combine the next four ingredients (through almond extract). Add egg mixture all at once to flour mixture; stir just until combined (do not overmix).

Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

Bake 15 to 20 minutes or until doughnuts are light golden brown and spring back when lightly pressed. Cool in pan on a wire rack 5 minutes. Turn doughnuts out of pan. If desired, place doughnuts on parchment or foil and sprinkle with powdered sugar. Serve warm.