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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Wednesday, April 9, 2014

Blueberry Lavender Donuts

I kept saying I was going to make these donuts.......for weeks! Well, today was THE day to make them. I just felt in the mood for a donut, and not a store-bought one. These are actually pretty easy to make and we all know I like easy recipes.  It looks like a lot of ingredients, but you probably already have them in your pantry. The original recipe said it makes about 24 donuts, but I don't see how. If you can get 24 out of the batter, the donut would be 2 PointsPlus®.

Makes 15 Donuts
1 Donut = 3 PointsPlus®

3 cups all-purpose flour
1 cup Splenda granulated
2 tsp baking powder
1 tsp baking soda
¼ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp dried lavender buds
½ cup light butter, melted and slightly cooled
1 cup buttermilk
¾ cups fat-free egg substitute
2 tsp vanilla extract
1 cup blueberries

Preheat oven to 375ยบ. Lightly spray donut pan(s).

In a large bowl, combine the flour, Splenda, baking powder, baking soda, nutmeg, ginger and lavender with a whisk.

In a medium bowl, combine the melted butter, buttermilk, egg substitute and vanilla with a whisk until foamy.

Pour the egg mixture into the flour mixture and stir with a large wooden spoon until completely combined. Gently fold in the blueberries.

Spread the batter in the donut wells. Bake 10 – 12 minutes until they spring back when lightly touched. Remove from the oven and invert onto a wire rack to cool completely.

MY SPIN: I did use a tad more than 1 cup blueberries. The next time I make these, I'm going to use ½ cup dried lavender buds because I couldn't taste them using ¼ tsp.

Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus® value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark. ***

Loving life!

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