Breakfasts and Brunches

Whole-Wheat Doughnuts

(16 doughnuts)

1/4 cup margarine
1/4 cup sugar
2 large eggs
1 1/2 cups whole-wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons Sweet 'N Low® Brown granulated sugar substitute
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup buttermilk
4 cups vegetable oil

In large bowl with mixer at medium speed, beat together margarine, sugar and eggs. In another large bowl, stir together dry ingredients and beat into margarine mixture alternately with buttermilk. Dough will be soft and sticky. Refrigerate 1 hour for easy handling. On lightly floured surface with floured rolling pin, roll dough to 1/2-inch thickness. Cut out doughnuts with 2 1/2-inch doughnut cutter (or use 2 1/2-inch round cookie cutter and small round cutter for center.)
In large pot or dutch over, heat 4 cups oil to 350°F. Add doughnuts 3 or 4 at a time. Cook 2 to 3 minutes, turning once, or until golden. Drain on paper towels. (Doughnut holes may be cooked also.)

Calories per doughnut:

180