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Lost in Donut Heaven

Blueberry-Glaze-Donuts-made-with-ChobaniCHO-ly Donuts! Time to ‘fess up. We sat down today, prepped to gush about delicious baked donuts, glorious blueberry glaze and the mouth-watering smells oozing from our kitchen, and…well, something happened. We lost it. Drooled ALL over the keyboard. No, no, good friend, you cannot judge! Who’s to say you wouldn’t have done the same?!  How is one expected to resist the temptation of these deliciously bountiful circles of heaven?! No, we couldn’t fight the urge to CHO down. So what’s the problem? Eight donuts, seven mouths. Let’s just say, we duked this one out – thumb wrestling-style. And we’ll tell ya this much, the sprained thumbs were it. Worth every last crumb.

So we’ll give you a moment to wipe your mouth, clean your eyes, and get it together.  Understanding that this is a private moment, for you and the donut. That said, take some time to pay tribute/swoon/drool and then give this recipe a whirl. These blueberry baked donuts are surprisingly easy to make and delightfully pleasing to the taste-buds.

Let the donut dreamland commence.

Blueberry Glaze Donuts made with Chobani Greke yogurt

Ingredients:

1 C all-purpose flour

3/4 tsp baking powder

3/4 tsp baking soda

pinch of salt

1 egg (lightly beaten)

6oz Plain 0% Chobani Greek Yogurt

1 Tbsp canola oil

1/2 the juice of a Meyer lemon

Glaze:

1/2 C confectioner’s sugar

2 Tbsp Plain 0% Chobani Greek Yogurt

1/4 C fresh blueberries, smashed and whisked into the glaze

(may need to add cornstarch to thicken the glaze a bit if it’s too runny)

Directions:

1. Preheat oven to 400 degrees
2. In large bowl, whisk together all the dry ingredients. Make a hole in the center of the dry ingredients and pour in wet ingredients in the hole. Gently fold everything together until combined.
3. Divide batter evenly into a greased donut pan. Before baking make sure there is a hole in the middle of the donut.
4. Bake for 10 minutes or until golden brown.
5. Let cool a few minutes and then flip over onto cooling rack while still warm.
6. Use pastry brush to apply glaze.

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