Poppy Seed Doughnuts

[quicklook-recipe prep_time=”15 min” cook_time=”15 min” serves=”6″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]
[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”30 minutes”]
[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] Coat six 4-in. tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners’ sugar. Divide batter among pans.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”199″ calories_fat=”” fat=”4g” sat_fat=”1g” choles=”37mg” sodium=”341mg” carbs=”36g” sugars=”” protein=”5g” fiber=”1g”]

Diabetic exchanges: 2 starch, 1/2 fruit

[/nutrition-info]

Originally Published in Reader's Digest