- Donuts:
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup Sugar In The Raw®
- 1/2 cup Stevia In The Raw®
- 10 tablespoons butter, melted
- 4 large eggs
- 1 1/2 cups low-fat milk
- 1 tablespoon vanilla
- Glaze:
- 1/2 cup milk
- 1 tablespoon fresh or dried lavender buds, plus more for garnish
- 2 cups powdered sugar, sifted
- 1/2 cup Stevia In The Raw®
- 2 teaspoons lemon juice
- Preheat oven to 375 degrees F. Lightly grease a mini donut pan. In a large mixing bowl whisk together flour, baking powder, and salt. In a second large bowl whisk together Sugar In The Raw(R), Stevia In The Raw(R), butter, eggs, milk, and vanilla until sugar is dissolved. Fold flour into milk mixture until combined.
- Add two teaspoons of dough to each donut cup. Bake 10-12 minutes or until golden brown. Let cool completely in the pan.
- In a small saucepan bring milk to a simmer, add lavender, cover, remove from the heat, and let sit 15 minutes. Strain milk and discard lavender. In a medium bowl whisk 2 tablespoons lavender milk into powdered sugar and Stevia In The Raw(R), then whisk in lemon juice. If needed, add a little more lavender milk to reach desired consistency.
- Dip the top of each doughnut in the glaze and place on a rack. While still wet, sprinkle with lavender and let set.
04/23/2018
recipepes.com
Vanilla-Lavender Mini Donuts, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
