Baked Donut Balls

A week or two ago I came across a recipe on the Weight Watchers message boards for Baked Donut Balls. They sounded interesting and I happened to have everything I needed to make them.

Pretty simple ingredients. I thought I would help myself by using mini cupcake papers in the mini muffin pan, but that wasn't the best idea. While the donut balls did taste good, I think they would have looked better had I followed the directions and sprayed the pan with cooking spray.

They were hard to remove from the cupcake papers, but they came out light and airy and were delicious! I will be making them again - soon!

I had a little more batter than would fit in my mini muffin pan so I made about 5 little pancakes with the left over batter. Equally delish!







Baked Donut Balls
Adapted from WW community message boards

1 cup plus 2 Tbsp Bisquick reduced-fat baking mix
1/4 cup Splenda granular (sugar substitute)
1/2 tsp ground cinnamon
1 egg (or equivalent in egg substitute)
2/3 cup skim milk
1 tsp vanilla extract

2 Tbsp Splenda granular (sugar substitute)
1/2 tsp ground cinnamon

Directions
Preheat oven to 350° degrees. Spray a 12 hole mini muffin pan with butter flavored cooking spray.
In a medium bowl, combine baking mix, 1/4 cup Splenda and 1/2 teaspoon cinnamon. Add egg, skim milk and vanilla extract. Mix well to combine. Drop by spoonfuls into prepared muffin pan. Bake for 14 to 16 minutes. Place muffin pan on a wire rack and cool for 10 minutes.

Remove balls from pan. In a ziploc plastic bag, combine sugar coating ingredients and place warm donut balls in 2 or 3 at a time and shake to coat.