Happy Happy joy joy, that's how I felt when I realized that if I make my own donuts and bake them that I could still enjoy a sweet treat AND stay within my FS points.
If you just joined me, you are scratching your head and going huh? Let me explain.
Last year I had some serious health issues happen and in November I joined #WW formerly known as Weight Watchers. The new Freestyle plan is awesome, there are no restrictions. You can eat ANYTHING BUT you get a limited amount of points each day. So is it worth it to have that blueberry muffin and coffee at the store for 25 points, when my daily allowance is 23 or do I have the coffee and eat TWO of these donuts I baked for 3 points?
HELLO no brainer, I'm eating these donuts.Baked not fried. I even went out and purchased two donut baking pans. Which I am thoroughly enjoying. Another recipe will soon be up! Yep, more donuts. heehee
You'll notice is says "sugar" that's because I can not eat Stevia or any artificial sweeteners. I can use Tagatose and Monk fruit, which I do. But sugar in moderation is better than some chemical loaded fake stuff. My opinion. Use what you want.
Cinnamon Sugar Donuts
3/4 flour (I used Pillsbury self rising)
2 tsp brown sugar (or a substitute if you need)
1 tsp baking powder
1 large egg WHITE only or use 2-3 TBSP of egg whites out of a carton
1 tsp Vanilla syrup NuNaturals
1/3 cup milk (use whatever type you prefer skin, 2 %, almond milk etc...)
1 TBSP water (because the batter was too thick)
For the swirl - 1 tsp tagatose (or sugar/sweetener) and 1 tsp cinnamon. Half will go in the batter and half will get sprinkled on top.
1/4 cup powdered sugar or substitute and 1 TBSP milk for the glaze
Mix the first 7 ingredients in a bowl. Spray your donut pan with a non stick spray, fill the pans 3/4 full. Sprinkle half the swirl on top and "swirl" with a toothpick. Sprinkle the other half on top.
Allow to sit for a few minutes, the batter will puff up a tad. This will help achieve a lighter texture. They will be cake like but not super dense and heavy.
Bake for 14 minutes at 350 ℉. Pop them out to cool for a few minutes and drizzle with the glaze.