Poppy Seed Doughnuts

This delicious breakfast treat has less fat than the typical doughnut.

from Cooking for 2 | Fall 2005

Quick look

  • prep 15 min    cook 15 min
  • serves 6

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon poppy seeds
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/3 cup 1% buttermilk
  • 1/3 cup reduced-fat plain yogurt
  • 1 tablespoon canola oil
  • 2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons confectioners’ sugar, divided

    How to make it  30 minutes


  • 1

    In a small bowl, combine the first six ingredients. Combine the egg, buttermilk, yogurt, oil, lemon juice, peel and vanilla; stir into dry ingredients just until moistened.

  • 2

    Coat six 4-in. tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners’ sugar. Divide batter among pans.

  • 3

    Bake at 400°F for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dust with remaining confectioners’ sugar.

Nutritional Information(per serving)

  • Calories: 199
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 37mg
  • Sodium: 341mg
  • Carbs: 36g
  • Protein: 5g
  • Fiber: 1g

Diabetic exchanges: 2 starch, 1/2 fruit

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