Homemade Doughnuts are hard to beat and these doughnuts are best eaten freshly made. That is when the outside crust is crisp and yet when you bite through that crust, the inside is soft and tender. You will find it almost impossible to eat just one, fortunately you can have three of these donuts for less than 300 calories!
- Cooking spray
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 3/4 cup 1% low-fat buttermilk
- 1 cup powdered sugar
- 2 tablespoons 2% reduced-fat milk
- 1/4 teaspoon maple syrup
- Preheat oven to 350°.
- Coat 24 mini donut cups with cooking spray.
- Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
- Add egg, beating well.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour, baking powder, baking soda, salt and nutmeg, stirring well with a whisk.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Spoon dough into a heavy-duty zip-top plastic bag. Snip a small hole in 1 corner of bag.
- Squeeze dough into prepared donut cups, filling two-thirds full. (Do not cover centres of donut cups.)
- Bake at 350° for 8 minutes or until a wooden pick inserted in donuts comes out clean.
- Cool donuts in pans on a wire rack 1 minute. Remove from pans. Cool completely on a wire rack.
- While donuts bake, combine powdered sugar, milk, and maple syrup in a small bowl, stirring with a whisk until smooth.
- Dip top of 1 donut in glaze; place donut, glazed side up, on a cooling rack.
- Repeat procedure with remaining donuts and glaze. Let them stand until glaze is set.
Serves 8 – Serving Size 3 donuts – Nutrition Per Serving
Calories: 279, Fat: 7 g, Protein: 4.2 g, Carbohydrate: 50.1 g, Fibre: 0.7 g