Doughnut Do-Over

If the mere thought of rings of fried dough turns you into Homer Simpson, we’ve got a SHAPE approved alternative: Fonuts.

• Rosemary-Olive Oil Fonuts

  SERVES 24
  PREP TIME: 10 MINUTES
  TOTAL TIME: 20 MINUTES
  Cooking spray
  2 cups all-purpose flour
  3⁄4 cup sugar
  21⁄4 teaspoons baking powder
  1⁄2 teaspoon salt
  2 large eggs
  3⁄4 cup milk
  1⁄4 cup canola or vegetable oil
  1⁄2 cup olive oil
  2 tablespoons coarsely chopped fresh rosemary Zest from ¾ of a lemon Juice from 1⁄2 of a lemon
  1⁄4 cup pine nuts, toasted

  1. Pre-heat oven to 175°C. Lightly coat two 12-slot mini doughnut pans with cooking spray. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
  2. In a medium mixing bowl, whisk together eggs, milk, oils, rosemary, lemon zest, and lemon juice. Make a well in the center of the dry ingredients and add wet ingredients. Mix until just combined (mixture will be lumpy).
  3. Spoon batter into all slots on both pans, each 2⁄3 full. Bake, rotating pans halfway through, for 10 to 12 minutes or until lightly golden. Let cool slightly.
  4. Meanwhile, in a spice mill or coffee grinder, pulse pine nuts until they form a powder, then place in a shallow pan. Turn doughnuts out of pan, lightly spray tops with cooking spray, and dip into pine nut powder.

  Nutrition score per serving
  (1 f nut): 143 calories, 9g fat (1g saturated), 15g carbs, 2g protein, 0g fiber, 21mg calcium, 1mg iron, 81mg sodium

  *For the full article please refer to Shape February 2012 Issue