Chef Meg's Light Lemon Blueberry Donuts (Revised)
- Number of Servings: 6
Ingredients
1/2 cup white whole wheat flour1/2 cup all-purpose flour1/3 cup granulated sugar3/4 teaspoon baking powder3/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup plain low-fat yogurt1 tablespoon canola oilzest of one lemon, plus 1 tablespoon lemon juice1 1/2 cups fresh blueberries
Preheat the oven to 375 degrees F. Spray a doughnut pan with nonstick cooking spray. (NOTE: If using an electric donut maker, read the manufacturer's directions.)
Combine all dry ingredients in a mixing bowl. Combine all wet ingredients except for blueberries into a separate mixing bowl. Stir the wet ingredients into the dry just until combined, then gently fold in the blueberries.
For mini donuts, drop one tablespoon of batter into each donut form. Use two tablespoons for traditional-size donuts.
Bake for 10 minutes, until golden brown.
Pulse the sugar and lemon zest in a mini food processor until combined.
Place the lemon sugar into a resealable bag. Working with two at a time, place the donuts in the bag and shake well to coat. Transfer the donuts to a wire rack to cool, if they make it that far!
Serving Size: Makes 10 regular-size doughnuts or 20 mini doughnuts
Number of Servings: 6
Recipe submitted by SparkPeople user EADAMUK.
Combine all dry ingredients in a mixing bowl. Combine all wet ingredients except for blueberries into a separate mixing bowl. Stir the wet ingredients into the dry just until combined, then gently fold in the blueberries.
For mini donuts, drop one tablespoon of batter into each donut form. Use two tablespoons for traditional-size donuts.
Bake for 10 minutes, until golden brown.
Pulse the sugar and lemon zest in a mini food processor until combined.
Place the lemon sugar into a resealable bag. Working with two at a time, place the donuts in the bag and shake well to coat. Transfer the donuts to a wire rack to cool, if they make it that far!
Serving Size: Makes 10 regular-size doughnuts or 20 mini doughnuts
Number of Servings: 6
Recipe submitted by SparkPeople user EADAMUK.
Nutritional Info Amount Per Serving
- Calories: 178.6
- Total Fat: 3.5 g
- Cholesterol: 27.6 mg
- Sodium: 337.7 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 2.4 g
- Protein: 4.5 g
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