BLUEBERRY LAVENDER DONUTS
Makes 15 Donuts
1 Donut = 3 PointsPlus®
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 375º. 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. ***