Ingredients: |
Ingredients: 1 ½ c. and 1 tbsp. all-purpose flour
2 tsp. baking powder
½ tsp. sea salt
1 c. fat free greek yogurt, vanilla
1 c. sugar
2 large eggs
2 egg whites
1 tsp. grated lemon zest
1 tbsp. lemon juice, fresh
½ tsp. pure vanilla extract
2 tbsp. canola oil
1½ c. blueberries
Lemon Glaze:
1 c. confectioner's sugar, sifted
2-3 tbsp. lemon juice, fresh
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Directions: |
Directions:Preheat the oven to 350ºF. Coat donut pan or muffin tin well with cooking spray. Reapply cooking spray between each batch, if needed. In a large bowl, sift together flour, baking powder, and salt; set aside. In a medium bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil. Make a well in the center of dry ingredients. Add wet ingredients into the well. Mix to 80% incorporated. In a seperate bowl, mix the blueberries with the remaining tbsp. of flour and fold them bery gently into the batter. Scoop batter into a large ziplock bag, zip closed, and snip the end of one corner big enough for the blueberries to move through with the batter. Fill each donut or muffin mold ⅔'s the way full. Bake 10 - 12 minutes or until springs back with a light touch. (Do no want to brown). Rest 2 minutes in the pan, invert to remove, cool on cooling rack.
Lemon Glaze:
In a small bowl, whisk together the confectioners sugar and 2-3 tbsp. of the lemon juice. The mixture should be thick but pourable. Add up to another tbsp. of lemon juice if the mixture is too stiff. Drizzle glaze over the top of each donut and let drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving |
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