Butter Rum Donuts

1/4 cup white ww flour
3/4 cup unbleached white flour
2 tbsp truvia
2 tbsp brown xylitol
1 tsp baking powder
1/4 tsp salt
6 tbsp unsweetened almond milk, mixed with vinegar and left to sit for 5 minutes
1/4 c egg beaters
1 tbsp smart balance light (very soft, near-melted)
1 1/2 tsp rum flavoring (imitation)
1 tsp butter flavoring (imitation)

glaze: 1/2 cup powdered z-sweet
1 tbsp silk almond mik, + more/water as needed
1/2 tsp rum extract

To make the donuts: Preheat oven to 425 degrees (220 C). Spray a donut pan with non-stick cooking spray; set aside.
In large mixing bowl, combine the flour, sugars, baking powder, and salt.
In a large measuring cup, or a small bowl, lightly whisk together the buttermilk, eggs, rum extract, and butter. Add the mixture to the dry ingredients and mix until just combined. Do not over mix or the donuts will be tough.
Fill each donut mold about half full with batter.
Bake approx 9-10 minutes, let cool for 2 minutes before removing from pan. Glaze once cooled.

Serving Size: makes 9 small donuts