Poppy Seed Doughnuts

http://www.eatingwell.com/recipes/poppy_seed_doughnuts.html

From EatingWell:  September/October 1996

Sour cream and buttermilk add tang to these poppy seed doughnuts.

1 dozen doughnuts | Active Time: 30 minutes | Total Time: 1 1/2 hours

Ingredients

• 2 tablespoons plus 1 1/4 cups sugar, divided
• 2 cups all-purpose flour
• 2 tablespoons poppy seeds, toasted (see Tip)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3/4 cup nonfat sour cream, or nonfat plain yogurt
• 1/3 cup buttermilk
• 3 tablespoons canola oil
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract

Preparation

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray or oil. Sprinkle molds evenly with 2 tablespoons sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)
2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl to blend. Whisk egg in a large mixing bowl until frothy. Add the remaining 1 1/4 cups sugar, sour cream (or yogurt), buttermilk, oil, lemon zest and vanilla; mix well. Add the dry ingredients and stir with a rubber spatula just until moistened.
3. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)

Nutrition

Per serving : 225 Calories; 5 g Fat; 0 g Sat; 2 g Mono; 20 mg Cholesterol; 42 g Carbohydrates; 4 g Protein; 1 g Fiber; 342 mg Sodium; 39 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat

Tips & Notes

• Make Ahead Tip: Equipment: 2 mini-Bundt pans

• Tip: To toast poppy seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.