This book wouldn’t be complete without a doughnut recipe. But these aren’t the sugary, greasy doughnuts we all grew up on; these are baked, made with whole wheat flour, and full of fresh raspberries just bursting with sweetness. It may seem unusual to find a doughnut inside a lunchbox, but I promise you’ll hear major praise from your kids, and you’ll feel good about including it.
Ingredients (makes 10 doughnuts)
- 1¼ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons unsalted butter, softened
- ½ cup white sugar
- 1 large egg
- ½ cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 cup fresh raspberries
Directions
Preheat the oven to 375 degrees Fahrenheit. Grease a doughnut pan and lightly dust it with flour.
In a large bowl, whisk together the flour, baking powder, and salt.
In a standing mixer (or in a bowl using a hand mixer), cream the butter and sugar.
Add the egg, buttermilk, and vanilla and mix until thoroughly combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the raspberries.
Spoon the batter into the prepared donut pan (filling each well three-quarters full).
Bake for 14 minutes, or until the tops spring back when lightly pressed.
Tip: To make buttermilk, place 1/2 cup milk in a measuring cup less 1 1/2 teaspoons and fill with that amount of white vinegar or lemon juice.
Tip: To make the doughnuts even more dessert-like, you can mix 1 cup of powdered sugar with about 1 tablespoon of milk, whisk, and glaze.
Recipe from Weelicious Lunches.
