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Photo de Strawberry-lemon baked donuts par WW

Strawberry-lemon baked donuts

4
Points®
Durée totale
50 m
Temps de prép.
24 m
Temps de cuisson
16 m
Part(s)
6
Difficulté
Facile
Use fresh strawberries in this recipe - frozen berries will give off a lot of water and could result in mushy doughnuts.

Ingrédients

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.

Notes

Serving size: 1 doughnut

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