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Poppy Seed Doughnuts Recipe
Poppy Seed Doughnuts Recipe photo by Taste of Home

Poppy Seed Doughnuts Recipe

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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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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 Eggland's Best 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

Nutritional Facts

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.

Directions

  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 cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans.
  3. 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.
Originally published as Poppy Seed Doughnuts in Cooking for 2 Fall 2005, p16

Nutritional Facts

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.

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