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Ingredients
- 1-1/4 cups white whole wheat flour
- 1/2 tsp. baking soda
- 1/2 cup plain low-fat yogurt
- 1/2 cup packed brown sugar (Splenda brown sugar)
- 1/4 cup refrigerated egg product
- 2 Tbsp canola oil
- 1 tsp. vanilla
- 2 Tbsp granulated sugar (Splenda Baking Blend)
- 1/4 tsp. ground cinnamon
Details
Servings 8
Preparation
Step 1
1. Preheat oven to 325 F. Coat a mini doughnut pan with nonstick cooking spray.
2. In a medium bowl combine flour, baking soda and 1/4 tsp. salt. In a small bowl combine yogurt, brown sugar, egg, oil and vanilla. whisk until smooth. Add yogurt mixture to flour mixture; stir until mixed and smooth.
3. Spoon batter into a large resealable plastic bag. Use scissors to cut off a corner; squeeze batter into prepared pan filling each cup about two-thirds full. Bake 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. turn out doughnuts onto rack.
4. In a small bowl stir together granulated sugar and cinnamon. Dip warm doughnuts into sugar mixture.
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