Nutrition Facts
Servings Per Recipe: 24
Serving Size: 1 serving
Amount Per Serving
Calories 69.5
Total Fat 0.9 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.2 g
Cholesterol 2.1 mg
Sodium 74.6 mg
Potassium 14.4 mg
Total Carbohydrate 13.7 g
Dietary Fiber 1.3 g
Sugars 0.0 g
Protein 1.9 g
Vitamin A 0.8 %
Vitamin B-12 0.5 %
Vitamin B-6 0.2 %
Vitamin C 0.2 %
Vitamin D 0.9 %
Vitamin E 0.1 %
Calcium 4.6 %
Copper 0.1 %
Folate 0.1 %
Iron 1.0 %
Magnesium 0.3 %
Manganese 1.7 %
Niacin 0.1 %
Pantothenic Acid 0.3 %
Phosphorus 2.1 %
Riboflavin 0.7 %
Selenium 0.2 %
Thiamin 0.2 %
Zinc 0.3 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Baked Doughnut Holes

View the full Baked Doughnut Holes Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Baked Doughnut Holes

32 calories of Whole Wheat Flour, (0.08 cup)

11 calories of Sucanat, (0.02 cup)

11 calories of Sucanat, (0.02 cup)

6 calories of Butter, salted, (0.06 tbsp)

2 calories of Milk, nonfat, (0.03 cup)

1 calories of Egg white, fresh, (0.08 large)

0 calories of Vanilla Extract, (0.04 tsp)

0 calories of Cinnamon, ground, (0.08 tsp)

0 calories of Baking Powder, (0.13 tsp)

0 calories of Nutmeg, ground, (0.02 tsp)

Nutrition & Calorie Comments  

What is sucanat?!? And I assume you meant "sift dry ingredients" not "soft drying ingredients"...

Gonna try this with regular SUGAR--I don't use anything else! They're not gonna look much like donut holes baked in a mini muffin tin, but mini donut muffins sound good too! :)
where I live I cannot find sucanat, so I used a sugar substitute instead.
I am going to try it with other sugar... this Sucanat is only 4.99 a lb... I have to live within a limited budget and this just doesn't fall into my budget.
Sucanat is a brand name of whole cane sugar, so I used Sugar in the Raw which is what I had in the cupboard. It seemed to work out just fine. The only challenge was it didn't want to stick very well to the outside, so sucanat may be ground a little finer. But overall, they tasted great!
No rating from me yet ... I need to discover how it will work with a sugar most of us have on hand - not some unusual, hard-to-find/pricy, ingredient like sucanat! While investigating substitutes I see turbinado/sugar-in-the-raw may work, but it may be sweeter than the sucanat. Any advice?