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Poppy-Seed Doughnuts

desserts, pastry

2 tablespoons sugar; plus
1 1/2 cup sugar
2 tablespoons poppy seeds
2 cups all-purpose white flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cups nonfat sour cream
--or nonfat plain yogurt
1/3 cup buttermilk
3 tablespoons canola oil
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract

1. Preheat oven to 400F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with 2 tablespoons of the sugar, shaking out excess. (If you only have one pan, bake the recipe in 2 batches.)

2. In a small dry skillet, stir poppy seeds over medium heat until they are fragrant, about 1 minute. Transfer to a bowl. Add flour, baking powder, baking soda and salt, whisk to blend and set aside.

3. In a large mixing bowl, whisk egg 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.

4. Spoon about 2 tablespoons of batter into each prepared mold, smoothing the surfaces with a small spoon.

5. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. 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.)

Makes 1 dozen doughnuts.

205 calories per doughnut: 4 grams protein, 5 grams fat (0.5 gram saturated fat), 38 grams carbohydrate; 255 mg sodium; 18 mg cholesterol; 1 gram fiber.

Busted by: Gail Shermeyer <>

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Contributor: Eating Well, October 1996

Yield: 1 serving

Preparation Time: 0:00

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