Lower calorie baked jam doughnuts

makes 12
60 minutes



  • 150g 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


Preheat oven to 180°C/gas mark 4. Lightly grease a 12 hole muffin pan with some of the melted low-fat spread
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
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
Bake for 15 to 20 minutes, or until well-risen and golden brown
Allow to cool for a couple of minutes and then take the doughnuts out of the tin and roll them in the cinnamon sugar