~Trying The Healthy Doughnuts~ 

We made some healthy doughnuts, our Challenge class tried them! There are eight people in our Challenge class.

Here are the results!

Did you like the texture of the doughnuts?

Everyone said yes, except for one.
 One person said they were soft, chewy, and they don't crumble.
 
 
 

Do you like the appearance of the healthy doughnuts?

Most of us said no.
We think they are kind of a weird color and look slickish on top.
Three out of eight of us said yes, they looked yummy!
 
 
 
 

Give their taste a score on a scale of 1-10, 1 being the lowest and 10 being the highest.

The scores were 7, 10,10, 10, 8, 2, 4, 8.  If you add all of the scores together you get 59 out of 80 possible points, because we interviewed eight people.
 
 
 
 

If you liked the taste, why did you like them?  If not why didn't you like them?

Seven of us said that we liked them.  Some reasons were they were chewy, soft, healthy, and cinnamony.  One girl said, "They don't taste like you think they will.  They don't taste healthy!"
One of us didn't like the doughnuts.  Here is what she said. "I didn't like the texture and they didn't taste very good."






Do you want the recipe for the healthy doughnut?  We have it!

Healthy Doughnut Recipe
Appx. 3 tbs.. sugar for preparing pans
2 cps. all purpose white flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup of packed brown sugar
1/2 cup of apple butter
1/3 cup of pure maple syrup
1/3 cup of apple cider
1/3 cup of nonfat plain yogurt
3 tbsp. vegetable oil, preferably canola

Directions:

 Preheat oven to 400 degrees F.  Coat molds of a mini-Bundt pan with nonstick    cooking spray or oil.  Sprinkle w/ sugar, shaking out excess.  In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon ; set aside.  In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil.  Add dry ingrediants and stir just until moistened.  Divide half the batter among the prepared molds, spooning about 2 generous tbsp. of batter into each mold.  Bake for 10-12 minutes, or until the tops spring back when touched lightly.  Loosen edges and turn the cakes out onto a rack to cool.  Clean the mini-Bundt pan, then re-coat it with oil and sugar.  Repeat with remaining batter.

We found this recipe at www.elleskaiser.com/doughnuts/recipies.html

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