One summer, I visited Portland, Maine, where they’re famous for potato donuts—which are great, but weigh about 2 pounds each! I came home inspired to make them, only waaay lighter and healthier. Mine use sweet potatoes and carrots and I bake them instead of frying them. OMG are they delish.
Makes 6 servings • Serving size: 4 donut bites (or 2 mini muffin bites)
Nonstick cooking spray
1/2 cup plus 2 tablespoons whole grain pastry flour
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon baking powder
1/4 cup canola or light olive oil
1/4 cup pure maple syrup
1 large egg
2 tablespoons plain low-fat Greek yogurt
1/2 cup Carrot–Sweet Potato Base Blend (see below)
1/2 teaspoon pure vanilla extract
For dusting the tops: 1 tablespoon organic sugar (optional)
1/2 teaspoon cinnamon Pinch of sea salt
Preheat the oven to 350 degrees. Generously mist a mini donut or mini muffin tin with cooking spray. In a large bowl, combine the flour, cinnamon, salt, and baking powder. In a medium bowl, whisk together the oil, maple syrup, egg, yogurt, the blend, and the vanilla. Stir the dry mixture into the wet ingredients until just combined. Spoon the batter into the baking tin, filling each individual well about three-quarters full. Bake for 16 minutes, until a toothpick comes out clean. To dust the tops: Mix the sugar (if using), cinnamon, and salt in a small bowl. Allow the donuts to cool or dive in while they’re warm. Lightly mist the tops of the donuts with cooking spray and dust with the sugar mixture.
Heat 2 tablespoons oil in a large skillet over moderately high heat until hot but not smoking. Add a few strips at a time, pan frying on one side until the crumbs look golden, about 2 to 3 minutes. Watch for burning, and turn down heat if necessary. With tongs, turn the pieces over and lightly brown the second side until golden, about 3 minutes. Reduce the heat to low and continue heating chicken until cooked through, about another 10 minutes. Blot cooked tenders on paper towels to remove excess oil.
Nutrition facts (per serving):
191 calories; 11 g fat; 385 mg sodium; 22 g carbs; 2 g fiber; 11 g sugar; 3 g protein
Carrot-Sweet Potato Base Blend Recipe