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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; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 47 mg cholesterol; 374 mg sodium. 114 mg potassium; 33 g carbohydrates; 2 g fiber; 18 g sugar; 5 g protein; 0 g trans fatty acid; 421 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 92 mg calcium; 1 mg iron;

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