Strawberry-lemon baked donuts
4
Points®
Total time: 50 min • Prep: 24 min • Cook: 16 min • Serves: 6 • Difficulty: Easy
Use fresh strawberries in this recipe - frozen berries will give off a lot of water and could result in mushy doughnuts.
Ingredients
Olive oil cooking spray
4 spray(s)
Fresh lemon juice
2 tbsp(s)
Raw egg
1 large
Sugar
2 tbsp(s)
1% low fat milk
¼ cup(s), (1%)
Vanilla extract
1 tsp(s)
All-purpose flour
¾ cup(s)
Lemon zest
2 tsp(s), finely grated
Baking powder
1 tsp(s)
Table salt
½ tsp(s)
Strawberries
⅓ cup(s), fresh, cut into very small pieces
Freeze-dried strawberries
⅓ cup(s)
Powdered sugar (confectioner's)
1 tbsp(s)
Instructions
1
Preheat oven to 350°F. Coat a regular size 6-hole doughnut pan with cooking spray.
2
In a large mixing bowl, whisk together egg and granulated sugar. Add milk, lemon juice and vanilla; whisk well.
3
Add flour, lemon zest, baking powder and salt to bowl; stir well. Add fresh strawberries to batter; gently fold to incorporate.
4
Evenly divide batter in prepared pan by pouring 1/3 c batter into each hole. Or you can place batter in a zip-close plastic bag, cut off a corner and pipe into pan.
5
Bake for 16 minutes; remove from oven and let cool in pan, about 10 minutes. Using a knife, gently nudge doughnuts around edges to remove them from pan.
6
When cool, sprinkle with crumbled freeze-dried berries; dust with powdered sugar.
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