Sour Cream Whole Wheat Donuts

A great childhood memory is when my oldest sister's boyfriend would stop by our house on Saturday mornings with 2 dozen donuts from a local bakery ~ Schuler's Bakery ~ in Springfield, Ohio. Since we were a family of 9, donuts were a real special treat. He'd always bring chocolate cream filled bismarcks, white iced jelly filled, glazed and whole wheat ~ Yummy!!!  When I saw this recipe in Cooking Light recently, it reminded me of Schuler's whole wheat donuts, so I thought I'd give it a try. They are delicious, and at only 200 calories a donut, they're half the calories of a donut-chain version (partially because they're smaller...). I freeze them ~ to help me remember to eat only one a day ;o)

Makes 10 donuts

Ingredients

• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 Tbsp butter, softened
• 1 large egg
• 1/2 cup plus 1 Tbsp light sour cream (divided)
• 1 tsp vanilla extract
• 1 1/4 cups white whole wheat flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cinnamon
• 3 Tbsp powdered sugar
• 2 Tbsp chopped pecans, toasted

1. Preheat oven to 375 degrees,
2. Add sugars and butter to large bowl; using a mixer at medium speed, beat until well blended, about 3 minutes. Add eggs, 1/2 cup sour cream and vanilla and beat well.
3. Using a whisk, combine flour, baking powder, salt, nutmeg and cinnamon and stir until well blended.
4. Add flour mixture to sugar mixture and beat at low speed until combined.
5. Spoon batter into plastic bag and snip a small hole in a bottom corner. Pipe batter evenly into 10 donut cups lightly coated with oil or baking spray.
6. Bake at 375 degrees for 15 minutes, or until toothpick comes out clean. Cool on wire rack.
7. Combine powdered sugar and 1 tablespoon of sour cream in small bowl and stir until smooth. Drizzle evenly over donuts and sprinkle with nuts. Enjoy!!!

~Adapted from Cooking Light