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Ingredients

Directions

  • Preheat oven to 350°F. Coat a standard-size (3 1/2-inch) doughnut pan* or twelve 2 1/2-inch muffin cups with cooking spray.

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  • In a bowl combine the next five ingredients (through baking soda). Using a pastry blender, cut in butter until mixture resembles fine crumbs. In another bowl combine the next four ingredients (through almond extract). Add egg mixture all at once to flour mixture; stir just until combined (do not overmix).

  • Spoon batter into a large resealable plastic bag. Using scissors, cut off a corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

  • Bake 15 to 20 minutes or until doughnuts are light golden brown and spring back when lightly pressed. Cool in pan on a wire rack 5 minutes. Turn doughnuts out of pan. If desired, place doughnuts on parchment or foil and sprinkle with powdered sugar. Serve warm.

*Tip

If necessary, bake doughnuts in doughnut pan in two batches, washing pan and coating again with cooking spray before filling with the remaining batter.

Nutrition Facts

211 calories; 7 g total fat; 47 mg cholesterol; 374 mg sodium. 33 g carbohydrates; 5 g protein;

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