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all-purpose whole wheat pastry flour sugar substitute baking powder salt lemon zest lemon juice buttermilk eggs butter vanilla fresh blueberries powdered sugar lemon juice
Viewed: 47 - Published at: 8 years agoIngredients
- FOR THE DONUTS:
- 1 cup All-purpose Flour
- 1 cup Whole Wheat Pastry Flour
- 1/3 cups Granulated Sugar Substitute
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 1/4 cups Honey
- 1/2 teaspoons Lemon Zest
- 4 teaspoons Fresh Lemon Juice
- 3/4 cups Non-fat Buttermilk
- 2 Eggs, Slightly Beaten
- 2 Tablespoons Butter, Melted And Cooled
- 1 teaspoon Vanilla Extract
- 1/2 cups Fresh Blueberries, Halved
- FOR THE GLAZE:
- 1/2 cups Powdered Sugar
- 1-1/2 teaspoon Fresh Lemon Juice
- 1/4 teaspoons Vanilla Extract
Method
- 1. Preheat oven to 375 F. Spray a donut pan with non-stick cooking spray (recipe makes roughly 16 donuts).
- 2. In a large bowl, stir together the flours, sugar substitute, baking powder and salt. Set aside. In a small bowl, stir together the honey, lemon zest, lemon juice, buttermilk, eggs, butter and vanilla extract. Stir the wet ingredients into the dry ingredients until well-combined. Gently stir in the blueberries.
- 3. Using a pastry bag or a plastic bag with the end cut off, pipe the batter into the donut pan. Fill about 2/3 full.
- 4. Bake for 5-7 minutes or until donuts start to turn light golden brown. Let them cool in the pan for 3 minutes before removing to a wire rack to finish cooling.
- 5. While donuts are cooling, stir together glaze ingredients until smooth in a small bowl. Dip cooled donuts in glaze and set them on a sheet of waxed paper and allow glaze to harden.
- 6. Grab a big glass of milk, cup of coffee or cup of tea. Consume lots of donuts. If any remain, store in a loosely covered container.
