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Ingredients

Directions

  • Preheat oven to 325ºF. Coat a mini (2-inch) doughnut pan with cooking spray.* In a bowl combine the next four ingredients (through salt). In another bowl combine the next five ingredients (through vanilla), whisking until smooth. Add yogurt mixture to flour mixture; whisk until combined and smooth.

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

  • Bake about 10 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

  • For icing, in a bowl stir together powdered sugar, the 1 tablespoon cocoa powder, and the milk until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Top with sprinkles. Let stand until icing is set.

*Tip

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

Nutrition Facts

144 calories; 3 g total fat; 0 mg cholesterol; 142 mg sodium. 28 g carbohydrates; 3 g protein;

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