Poppy Seed Doughnuts Recipe

Poppy Seed Doughnuts Recipe photo by Taste of Home

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This scrumptious doughnut recipe from our Test Kitchen provides a few extra servings but freezes well. Though you may find it difficult not to eat them all at once!

This recipe is:

Quick

Diabetic Friendly

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Poppy Seed Doughnuts Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

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 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

Directions

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.
Coat six 4-in. tube pans with cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
Bake at 400° 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. Yield: 6 servings.

Nutritional Analysis: 1 doughnut equals 199 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 341 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit.

Originally published as Poppy Seed Doughnuts in Cooking for 2 Fall 2005, p16

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas