I love fruit in my desserts, so the idea of baked strawberry doughnuts for breakfast definitely appealed to me. These doughnuts have more of a muffin consistency (fluffier, less dense) than the Baked Spice Doughnuts I tried previously, but they still made a tasty breakfast. I loved the juicy bites of strawberries in them. If you prefer your doughnuts super sweet, you may want to add a glaze to these, because they’re not overly sugary. I like them with just a hint of sweetness, but there are plenty of doughnut glaze recipes on the web if you do a search. I used agave nectar in place of the maple syrup in the original recipe simply because I had it on hand, and you could use either without affecting the points+ value. If you haven’t run out to buy a doughnut pan yet, I recommend it. These make an easy grab-and-go breakfast and everyone at work will be jealous when they see you eating doughnuts as part of your healthy lifestyle plan!
Strawberry DoughnutsSource: adapted from Stetted
1 c white whole wheat flour
1/3 c sugar
1 t baking powder
1/4 t cinnamon
1/2 t salt
1/3 cup skim milk
1 T melted butter
1/3 c diced strawberries
1 T agave nectar (or maple syrup)
1. Preheat the oven to 425. Lightly spray a doughnut pan with cooking spray and set aside.
2. In a small bowl, combine strawberries and agave/maple syrup and set aside.
3. In a large bowl, mix together flour, sugar, baking powder, cinnamon and salt. Add milk, egg and melted butter to the dry ingredients and mix until just combines. Stir in berry mixture.
4. Fill each space (6) in your prepared doughnut pan about 2/3 full. Bake for 7-9 minutes. Let cool 5 minutes before removing from the pan.
Yields 6 doughnuts. Weight Watchers Points Plus: 4 per serving