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Recipe: Lemon Poppyseed Doughnuts — Fo Reals Life

That’s what I’m talking about.

makes 9-12 doughnuts (depending on pan size)

  • 1 & 1/4 cup whole wheat pastry or all purpose flour
  • 1/4 cup + 3 Tablespoons sugar
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon kosher salt
  • /2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2/3 cup soy milk
  • 3 Tablespoons lemon juice
  • zest of 1 lemon
  • 2 Tablespoons poppy seeds
  • 1/4 cup applesauce

lemon glaze:

  • /2 cup powdered sugar
  • 1 – 2 Tablespoons lemon juice

Preheat oven to 350 degrees. Mix together the soymilk and lemon juice. Set aside.Sift together the flour, sugar, salt, baking powder, baking soda, lemon zest, poppy seeds and nutmeg into a large bowl. Add the applesauce to the soy milk mixture and stir well. 

Add the wet soymilk and applesauce mixture to the sifted dry mixture and stir to combine. Do NOT overmix!!!! 

Put the batter into either a piping bag or a plastic bag with the corner cut off to pipe it into your doughnut pan. Fill the pan to about 3/4 full in each doughnut. 

Bake for 11-14 minutes.  Let them cool in the pan for about 5 minutes and then pull them out. Let them cool for 5-10 minutes longer. 

Sift the powdered sugar into a small bowl and stir in the lemon juice. You may want to add a teaspoon or so of extra lemon juice to thin it out. 

Once the doughnuts have cooled slightly you can dip them into the glaze or drizzle it over top. If you dip them make sure to get the excess off before flipping them right side up. You can always dip them 1 time or let them set up and dip a second time. Up to you! 

Nutritional information per serving : Serving size:   1 glazed doughnut (if making 12)

? WWPointsPlus  113 calories, 1.1g total fat, 0mg cholesterol, 24.7g carbohydrates, 2g fiber, 14.4g sugar, 2g protein