Frosted Lemon Doughnuts

Chocolate-Covered Katie

https://www.cutoutandkeep.net/projects/frosted-lemon-doughnuts • Posted by Grand Central Publishing

Makes 6 doughnuts per glazed doughnut Calories 130 Fat 6 grams Fiber 3 grams Carbs 17 grams Protein 3 grams Weight Watchers PointsPlus Value 3 *For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon xanthan gum with the flour.

You will need

½ cup Milk of choice 2 tsp Grated Lemon Zest 3 tbsp Lemon Juice ¾ tsp Pure Vanilla Extract 2 ½ tbsp Vegetable oil or melted Coconut Oil 1 cup spelt flour or All Purpose Flour * 3/10 cup Xylitol or Granulated Sugar of choice 1⁄16 teaspoon pure Stevia extract, or additional 2 tablespoons sugar of choice 1 ½ tsp Baking Powder ¼ tsp Salt Powdered Sugar Glaze, substituting lemon juice for the milk

Project Budget

Time

Difficulty

Description

Makes 6 doughnuts per glazed doughnut Calories 130 Fat 6 grams Fiber 3 grams Carbs 17 grams Protein 3 grams Weight Watchers PointsPlus Value 3 *For gluten-free doughnuts, substitute Bob’s Red Mill gluten-free all-purpose flour for the flour, and add 1⁄2 teaspoon xanthan gum with the flour.

Instructions

1. Preheat the oven to 350 degrees F.

2. Lightly grease a doughnut pan and set aside.

3. In a small mixing bowl, whisk together the milk, lemon zest, lemon juice, vanilla extract, and oil.

4. Let sit at room temperature for at least 5 minutes.

5. In a medium mixing bowl, combine all remaining ingredients and stir very well.

6. Pour wet ingredients into dry and stir until just evenly mixed.

7. Portion the batter evenly among 6 doughnut molds so that each is about two-thirds full.

8. Bake for 15 minutes, until doughnuts have risen and a toothpick inserted into one comes out clean.

9. Take out of the oven and allow to cool for 10 minutes before removing from the pan.

10. Frost with glaze icing.