Baked Blueberry & Cranberry Donut Holes
Yields about 30 donut holes (or 15 regular donuts). Adapted from The Recipe Rebel.
Prep time: 15 minutes
Cook time: About 8 minutes
Total time: 30 minutes
- 1/4 cup unsalted butter
- 1/4 cup coconut oil
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 cup 2% milk
- 1 cup whole wheat flour
- 1 2/3 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 tablespoon fresh lemon zest
- 1/2 cup fresh or frozen blueberries
- 1/2 cup chopped fresh cranberries (or dried, if you prefer)
For the glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 tablespoons heavy cream
- Preheat oven to 425 degrees F. Liberally grease a donut hole pan (or standard donut pans) with nonstick cooking spray.
- In a mixing bowl of a stand mixer, beat the butter, coconut oil, brown sugar, white sugar, eggs and vanilla bean paste. Beat until creamy.
- In another bowl, whisk flours, baking powder, baking soda and lemon zest. Add the flour to the butter mixture, alternating with the milk (but ending on the flour). Mix until fully combined.
- Gently fold in blueberries and cranberries.
- Add batter to the prepared pan, not quite filling to the top. (If it’s easier, pour the batter into a piping bag and pipe or carefully spoon it with a small spoon).
- Bake for about 8 minutes, or until golden brown. Meanwhile, whisk the sugar and the cream together.
- Let cool in pan for a few minutes then remove and cool on a wire cooling rack. Once cooled, drizzle with icing.
Nutritional information per serving (about 3 donut holes):
Fat: 3.5 grams
Carbohydrates: 32 grams
Fiber: 2.1 grams
Protein: 2.2 grams
Weight Watchers Points: 4