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20 minute dinner recipes

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Poppy Seed Doughnuts


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



  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.)


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