Glazed Raspberry Donuts
- 2 cups whole wheat flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 2/3 cup sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 Tbsp. canola oil
- 1/2 cup Hood 1% Lowfat Milk in the LightBlock Bottle
- 1 cup Hood Sour Cream
- 1 1/2 cup fresh raspberries, washed and dried, divided
- 2 cups powdered sugar
- 1/4 cup Hood 1% Lowfat Milk in the LightBlock Bottle
- 1 tsp. pure vanilla extract
Preheat oven to 350˚F. Coat donut baking pan with cooking spray. In a medium bowl, combine the flour, baking powder, baking soda, salt, and sugar.
In a large bowl, combine the eggs, vanilla extract, oil, milk, and sour cream. Add the flour mixture to the egg mixture and stir until just combined. Gently fold in half the raspberries.
Spoon batter into the pan, spreading evenly and filling almost to the top. Top with remaining raspberries. Bake for 14 to 16 minutes or until a toothpick inserted into the donut comes out clean. Do not overcook. Take donuts out of the pan and cool on a wire rack.
To make glaze, combine powdered sugar, milk, and vanilla extract in a small bowl. Drizzle on cooled donuts.
Per Serving: Calories: 211, Carbohydrate: 33 grams, Fiber: 4 grams, Protein: 5 grams, Fat: 8 grams, Saturated fat: 3 grams, Cholesterol: 47 milligrams, Sodium: 359 milligrams, Calcium: 100 milligrams.