Skinny Yogurt Donut Muffins

Absolutely delicious and only 115 calories each - I made 8 from the mix

1 C. Whole Wheat Flour - I used strong white flour

1/4 C. Sweetener

1 Tsp. Baking Powder

1/4 Tsp. Ground Cinnamon

1 Large Egg

1/4 C. Plain Fat Free Greek Yogurt - I used plain yogurt

2 Tbsp. Fat Free Milk

1 1/2 Tbsp. Light Butter, Softened

1 Tsp. Vanilla Bean Paste - I used Vanilla essence

Vanilla Bean Glaze:

1/2 C. Powdered Sugar

1 Tbsp. Fat Free Milk

1/2 Tsp. Vanilla Bean Paste - I used Vanilla essence

Directions:

Preheat the oven to 325 degrees F. and lightly spray a muffin pan with non-stick cooking spray or use cases.

Combine the first four dry ingredients (flour, sugar/sweetener, baking powder, and cinnamon) into a marge bowl until well blended. Set aside.

In a medium bowl, whisk together the remaining wet ingredients until smooth and creamy.

Add the wet ingredients in with the dry and combine just until everything is fully incorporated.

Spoon the dough into the prepared pan, dividing evenly among the sections.

Place the pan into the oven and bake for 10-15 minutes, or until the donuts are cooked through.

The donuts will not turn golden brown, but should 'spring back' to the touch when done.

In the mean time, whisk the ingredients for the glaze together in a small bowl and set aside.

Once done, remove the donuts from the oven and allow to cool.

Dip the donuts face-down into the glaze and set on a wire rack until set. Maybe 5 minutes or so.

Recipe from  TheSkinnyFork.com