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

Patsy Jamieson
Source: EatingWell Magazine, September/October 1996

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Recipe Summary

total:
1 hr 30 mins
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees 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.)

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  • 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.

  • 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.)

Tips

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.

Nutrition Facts

226 calories; protein 4.2g 8% DV; carbohydrates 41.9g 14% DV; exchange other carbs 3; dietary fiber 0.9g 4% DV; sugars 25.1g; fat 4.7g 7% DV; saturated fat 0.5g 2% DV; cholesterol 18.1mg 6% DV; vitamin a iu 123.1IU 3% DV; vitamin c 0.4mg 1% DV; folate 63.8mcg 16% DV; calcium 87.7mg 9% DV; iron 1.2mg 7% DV; magnesium 10mg 4% DV; potassium 41.4mg 1% DV; sodium 342.3mg 14% DV; thiamin 0.2mg 18% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/12/2014
An Excellent Healthy Treat I used lemon extract instead of vanilla for more lemon flavor. I wish they were a little denser less like a muffin; but very tasty anyway. Be sure to sugar the molds; it gives the doughnuts a chewy/crunchy crust as if they were fried! I had to dust them with powered sugar....they're doughnuts right? Pros: I love all the yogurt Cons: texture is tender like a good muffin. Read More