Ingredients
4cupsall-purpose flour
4tspbaking powder
½tspsea salt
½cupSugar In The Raw®
½cupStevia In The Raw®
10tbspbutter,melted
4large eggs
1½cupsmilk,low-fat
1tbspvanilla
½cupmilk
1tbspfresh lavender buds,or dried, plus more for garnish
2cupspowdered sugar,sifted
½cupStevia In The Raw®
2tsplemon juice
Preparation
Preheat the oven to 375 degrees F. Lightly grease a mini donut pan.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a second large bowl, whisk together Sugar In The Raw®, Stevia In The Raw®, the butter, eggs, milk, and vanilla until the sugar is dissolved.
Fold the flour into the milk mixture until combined. Add two teaspoons of the dough to each donut cup.
Bake 10 for 12 minutes or until golden brown. Let cool completely in the pan.
In a small saucepan, bring the milk to a simmer, add the lavender, then cover.
Remove from the heat, and let sit for 15 minutes. Strain the milk and discard the lavender.
In a medium bowl, whisk 2 tablespoons of the lavender milk into the powdered sugar and Stevia In The Raw®, then whisk in the lemon juice. If needed, add a little more lavender milk to reach the desired consistency.
Dip the top of each doughnut in the glaze and place it on a rack.
While still wet, sprinkle with lavender and let set.
Serve with tea or coffee, and enjoy!
