Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
bake:
12 mins
cool:
3 mins
total:
35 mins
Servings:
10
Yield:
20 doughnut holes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Coat cake pop pan or 24 1 3/4-inch muffin cups with cooking spray.

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  • In a bowl combine the next five ingredients (through salt). In another bowl whisk together the next four ingredients (through oil). Add yogurt mixture to flour mixture; stir until combined. Stir in raisins. Spoon mixture by rounded tablespoon into prepared pan.

  • Bake 12 minutes or until doughnut holes are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnut holes out of pan onto wire rack.

  • Transfer doughnut holes to a gallon-size resealable plastic bag; sprinkle with granulated sugar and 1/4 teaspoon cinnamon. Seal bag; turn bag gently to coat.

Nutrition Facts

158 calories; fat 3g; carbohydrates 31g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 20g; protein 3g; vitamin a 75.5IU; vitamin c 0.2mg; riboflavin 0.1mg; niacin equivalents 0.1mg; folate 6.5mcg; vitamin b12 0.2mcg; sodium 144mg; potassium 122mg; calcium 38mg; iron 0.7mg.
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