I love food that fakes you out, when my husband came home and I asked him to taste one of these donuts with dinner, he said, isn't that dessert? Once he got over the confusion, he tasted it and loved it, although he suggested it would be better for a brunch and I agree, it has a bagel with cream cheese flavor, but a different texture and much more fun for a party.
- Prep Time
- 12 ServingsServings
- 3 tablespoon oil
- 1 cup scallions, chopped
- 1/2 cup skim milk
- 1/2 cup yogurt
- 1/4 cup goat cheese, plain or herbed
- 2 eggs
- 1/2 cup chopped sun dried tomatoes (optional)
- 2 cup whole wheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
For Goat Cheese Frosting
- 4 ounce herbed goat cheese
- 1-2 tablespoon milk
Preheat the oven to 325. Very lightly grease 2 nonstick mini donut pans.
In a medium skillet heat oil and saute scallions on medium heat until translucent.
While scallions are cooking combine milk, yogurt and goat cheese in a medium bowl. Whisk in eggs. Add sun dried tomatoes and scallions mixed with the cooking oil.
In a separate bowl, combine flour, baking powder and salt. Make a well in the center and pour in the liquids. Mix gently with a spatula until just combined.
Use a pastry bag or a small spoon to neatly fill each donut cup no more than 3/4 full. Bake uncovered for 15-20 minutes, until they begin to brown and feel firm to the touch. Remove pan from oven and allow to cool.
Warm the goat cheese in a glass bowl in the microwave for about 15 seconds to make it easy to stir. Stir and mix in milk as needed to get a frosting like consistency. Once donuts have cooled enough cover them with frosting and garnish with freshly ground black pepper or sun dried tomato pieces.
Makes 24 donuts.