YIELD: 12 DOUGHNUTS
Even if you’re not on a low-FODMAP eating plan, fat- and sugar-laden store-bought doughnuts aren’t usually a healthy breakfast choice.
That’s where these homemade baked doughnuts come in. They’re both low-FODMAP and a lot lower in fat than regular doughnuts. Lemon and blueberry are a natural flavor match, and the lemon glaze brings a nice balance of tartness and sweetness.
LOW FODMAP LEMON BLUEBERRY BAKED DOUGHNUTS Ingredients
- 2 LARGE EGGS
- ½ CUP (120 ML) LACTOSE-FREE MILK
- ⅔ CUP (133 G) GRANULATED SUGAR
- 4 TABLESPOONS (55 G) UNSALTED BUTTER, MELTED
- ½ TEASPOON GRATED LEMON ZEST
- 2 CUPS (324 G) BASIC FLOUR BLEND
- 1½ TEASPOONS BAKING POWDER
- ½ TEASPOON SALT
- ¾ CUP (109 G) FRESH BLUEBERRIES
- 1½ CUPS (180 G) CONFECTIONERS’ SUGAR, SIFTED
- ¼ CUP (60 ML) FRESH LEMON JUICE
LOW FODMAP LEMON BLUEBERRY BAKED DOUGHNUTS Steps
- Preheat the oven to 350°F (180°C, or gas mark 4). Coat a 12-cavity doughnut pan (or two 6-cavity pans) with cooking spray.
- In a large bowl, lightly beat the eggs. Stir in the milk, granulated sugar, melted butter, and lemon zest. In a medium bowl, stir together the Basic Flour Blend, baking powder, and salt. Add to the butter mixture and beat until well combined.
- Fold in the blueberries. Fill each doughnut cup about two-thirds full with batter. Bake for 12 to 14 minutes until just starting to brown lightly on the edges and a toothpick inserted into a doughnut comes out clean.
- Let cool in the pan for about 10 minutes before transferring the doughnuts to a wire rack. To make the glaze, stir together the confectioners’ sugar and lemon juice until smooth and free from lumps.
- Place a sheet of waxed paper under the cooling rack. Dip the top of each doughnut into the glaze and place back on the cooling
rack to dry (and to allow the excess glaze to drip off). Store in an airtight container for 2 to 3 days.