Lemon Poppy Seed Donuts that you can almost feel good about; made with half whole wheat flour and Greek yogurt!
Do you remember the shocker donut recipe from last week?
The healthy one?
Yeah. I think I heard a world-wide *GASP* when that one was posted.
Actually, those Clean Eating Cinnamon Raisin Donuts were more popular than I expected them to be! I guess people like it when their donuts are healthy.
Now if only we could indulge in any donut (or any treat for that matter) and just NOT count those calories.
Well - if only for today - I am here to meet you in the middle.
I made you some Lemon Poppy Seed Donuts that you can feel half good about.
Nay, 3/4 good about. 0.75, aaaaaaaaaaaalmost all the way good.
However you want to look at it.
I mixed half whole wheat flour and half all purpose flour. I didn't want to go all the way, because I'm just not that kind of girl. Then I used Greek yogurt, because I am that kind of girl.
Just try not to think about the regular flour and all that powdered sugar on top. You can pretend they are all the way good for you.
Truthfully, I didn't expect the hubs to like these donuts too much. The recipe made 10, and I gave away 7, leaving only 2 for us (after the necessary taste testing of course). Only after I gave away the majority did the hubs try and absolutely love them.
"Oh well. C'est la vie." (Double points if you can name the movie!)
We don't need extra donuts, healthy(er) or not, laying around.
Well folks, the countdown is on! Only two more Donut Friday recipes left! I hope you have enjoyed the series! But now I'm thinking its high time to get ready for fall! What say you?
(Almost) Guilt Free Lemon Poppy Seed Donuts | Printable Recipe
- 1/3 cup plain Greek yogurt (0% milk fat if possible)
- 1/3 cup 1% or fat-free milk
- 5 1/2 Tbsp (1/4 cup + 1 1/2 Tbsp) vegetable oil
- 1 lemon, for juice and zest
- 3/4 cup whole wheat flour
- 3/4 cup all purpose (plain) flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking powder
- 1/2 cup sugar
- 2 Tbsp poppy seeds
- 1 1/2 cups powdered sugar
- Preheat the oven to 350°F/180°C, and spray a donut pan well with non-stick spray.
- In a small bowl, zest the lemon, and then cut the lemon in half, and juice the entire lemon into a second small bowl, getting as much juice out as possible.
- In a medium sized mixing bowl, whisk together the two flours, sugar, baking powder, salt and poppy seeds.
- In another medium sized mixing bowl, whisk together yogurt, milk, oil, lemon zest and 1 tsp of the lemon juice, reserving the rest for the icing.
- Stir the wet ingredients into the dry ingredients with a spatula, mixing well. NOTE: this is a thick batter. But if it seems like it just isnt coming together, stir in slightly more milk, 1 tsp at a time until it comes together. Mix well with spatula.
- Scoop batter into donut pan, spreading evenly around, and filling 2/3 - 3/4 full. Bake 12-15 minutes, until starting to golden brown on the sides.
- Remove and let cool completely before icing.
- To make the icing, whisk together the powdered sugar and remaining lemon juice until it reaches dipping consistency. You may choose to add in 1 tsp milk to make a more runny consistency if you desire.
- Dip donuts in icing and let dry before enjoying.
© Carla's Confections 2013
Read the rest of Donut Friday Posts Here (Click on Photos to get to recipe)