Lower calorie baked jam doughnuts

makes 12
60 minutes

Ingredients

Doughnuts

  • 250g of caster sugar
  • 200g of self-raising flour
  • 100ml of plain yoghurt, low-fat
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 125g of low-fat spread, melted
  • 12 tsp raspberry jam, low-sugar

For dusting

  • 100g of caster sugar
  • 2 tsp ground cinnamon

Method

1
Preheat oven to 180°C/gas mark 4. Lightly grease a 12 hole muffin pan with some of the melted low-fat spread
2
Whisk all the ingredients together in a bowl, except the 100g caster sugar with the ground cinnamon and the low-sugar raspberry jam. Don’t over mix the ingredients
3
Spoon half of the mixture into the prepared muffin tin, then add the jam and spoon the rest of the doughnut mixture over the jam to cover
4
Bake for 15 to 20 minutes, or until well-risen and golden brown
5
Allow to cool for a couple of minutes and then take the doughnuts out of the tin and roll them in the cinnamon sugar