Sunday’s are my days to cook a big breakfast. I always try to incorporate something a little special. My husband and son love donuts so today I made buttermilk donuts. 12 donuts gone before noon some shared with a neighbor. Since these are baked not fried it is like eating a doughnut-shaped breakfast cake. Who doesn’t love cake for breakfast?
Recipe: adapted from Health.com
1 1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup buttermilk (I used low-fat)
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract
Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.
Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.
Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.
Spoon batter into doughnut pans, filling two thirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out.
After completely cooled, dip in powdered sugar until fully coated.