Mini {Low-Fat} Doughnuts



Not only are these mini doughnuts low-fat, but they’re pretty darn adorable! The secret to making them low-fat is baking them. Plus, they’re bite-size…aka guilt-free!

Let’s make some mini doughnuts!

Chocolate Cake Mini Doughnuts

You’ll need:

1 cup all-purpose flour

¼ cup unsweetened cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup low-fat buttermilk

½ cup packed brown sugar

1 egg

4 teaspoons unsalted butter, melted

1 teaspoon vanilla extract

Instructions:

1)      Pre-heat oven to 425 degrees. Spray mini doughnut pan with non-stick cooking spray.

2)      In a large bowl, whisk flour, cocoa, baking soda & salt. In small bowl, whisk buttermilk, sugar, egg, butter & vanilla until smooth. Add milk mixture to flour mixture; whisk until blended & smooth.

3)      Spoon batter into a large zip-lock bag. Cut off a corner & squeeze batter into each doughnut cup, about 1/3 full. Tap pan on counter to evenly spread batter into cups.

4)      Bake 4-6 minutes or until tops of doughnuts spring back when touched. Cool in pan 3-4 minutes; remove to cooling rack. Cool completely before decorating. (Makes about 36 mini doughnuts)


Let’s decorate!

Chocolate Glaze

1 cup confectioner’s sugar

1 tablespoon unsweetened cocoa powder

2 tablespoons milk

Combine until smooth. Dipped cooled doughnuts into bowl and allow excess glaze to drip back into bowl. Top with colorful sprinkles & mini chocolate chips. Place on rack until glaze is set.



 Enjoy with a shot of milk!!
 Cheers!




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