I’ve been in a real lemon state of mind lately (expect to see a few more citrusy recipes coming soon!) and when I saw this recipe for Lemon Poppy Seed Doughnuts it seemed right up my alley. If you haven’t yet purchased a doughnut pan after seeing my recipes for Baked Spice Doughnuts or Strawberry Doughnuts, hopefully third time’s the charm! Lemon poppy seed muffins have always been one of my favorites, and the combination is delicious in doughnut form as well. These doughnuts are perfect for Spring. Surprise your brunch guests, your family or your co-workers with healthy homemade doughnuts!
Lemon Poppy Seed Doughnuts
Source: adapted from Taste of Home
1 c all-purpose flour
1/2 c sugar
1 T poppy seeds
3/4 t baking powder
3/4 t baking soda
1/4 t salt
1/3 c low fat buttermilk (1%)
1/3 c fat free plain Greek yogurt (I used Fage 0%)
1 T canola oil
2 t lemon juice
1 t lemon zest
1/2 t vanilla extract
2 t powdered sugar, divided
1. Preheat the oven to 400. Lightly coat a doughnut pan with cooking spray and set aside.
2. Combine the flour, sugar, poppy seeds, baking powder, baking soda and salt in a medium bowl. In a separate bowl, combine the egg, buttermilk, yogurt, oil, lemon juice, lemon zest and vanilla. Pour wet ingredients into dry ingredients and stir to combine.
3. Dust the prepared doughnut pan with 1 teaspoon of the powdered sugar. Fill each space in the doughnut pan 2/3 full with batter, dividing evenly among the six spaces. Bake for 10-12 minutes. Remove from oven and cool for five minutes. Remove from pan and dust with remaining 1 t of powdered sugar.
Yields 6 doughnuts. Weight Watchers Points Plus: 5 per serving