Heavenly Little Donuts

There are many breakfast bakery options at the supermarket.  Read the ingredient lists and you may question their healthfulness.  It only takes a few minutes to throw together these Sour Cream Mini Donuts and it is comforting to actually know what is in them.

You can have three of these fluffy donuts for the same Weight Watchers point plus value as one tiny plastic-wrapped thing full of ingredients you can't pronounce.

This is what my mini donut pan looks like.  I bought mine online, and you can see details here.

 

Sour Cream Mini Donuts

1 cup unbleached flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon ground nutmeg

1/2 cup nonfat milk

1 egg

2 tablespoons light sour cream

1 tablespoon canola or other light oil

1/2 teaspoon vanilla extract

1/4 cup powdered sugar

Preheat oven to 350°F.  Coat mini donut pan with nonstick spray, preferably the baking version, and set aside.  In medium mixing bowl, whisk together flour, sugar, baking powder, and nutmeg.  Measure milk into one-cup or larger liquid measuring cup.  Whisk in egg, sour cream, oil, and vanilla until well combined.

Add liquid to dry ingredients and whisk vigorously one minute.  Using teaspoon, fill mini donut cups half full and no more.  If overfilled, cute little donuts end up with no hole in the middle.  Bake 8 minutes, or until donuts spring back lightly when touched.  Let cool no less than two minutes in pan, then donuts should fall out easily.  Re-spray pan before making each new batch.

Place powdered sugar in small paper bag.  While still warm, put 4 donuts at a time into bag and shake to coat with powdered sugar.  Serve immediately.  Makes about 32 mini donuts, 1 point plus and 38 calories each.