I've been waiting for months to share this crazy good recipe with you. I created it -- along with three other "Mommy and Me" recipes, Breakfast Smiley Face, Happy Eggs and Mix-It-Up Muffins -- for Parents Magazine and have been anxiously waiting for this month's issue to hit newsstands to post it here.
Because most doughnuts are fried, they deservedly get a bad rap from a health standpoint. But being a longtime doughnut lover I've come up with several healthful baked versions over the years so that I don't have to deprive my kids (or myself) of them. I can't tell you how many of these Whole Wheat Blueberry Doughnuts I've made since perfecting the recipe. I often make two dozen at a time, putting four aside for us to eat and freezing the rest for future needs. Since unveiling them for my kids, it's earned a top spot on their list of most requested things for breakfast. I happily oblige them as all it requires of me as I'm racing around the house getting everything ready is taking two from the freezer and popping them into the toaster for a few minutes. Voila, breakfast is served!
Accompaniments: powdered sugar