¼ cup margarine, ¾ cup buttermilk, whole fat, ¼ teaspoon ground nutmeg, ½ teaspoon salt, ½ teaspoon ground cinnamon, ¾ teaspoons Sweet’N Low zero calorie sweetener, 1 teaspoon baking soda, 2 teaspoons baking powder, double acting, 1 cup all-purpose flour, 1 ½ cups whole-wheat flour, 2 large eggs, 7 ½ teaspoons brown sugar, ¼ cup sugar, 4 cups vegetable oil
Preparation
In large bowl with mixer at medium speed, beat together margarine, brown sugar, Sweet’N Low 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 ½-inch thickness. Cut out doughnuts with 2 ½-inch doughnut cutter (or use 2 ½-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.)
