I saw this recipe in Health magazine and bought the doughnut pan that day online!   You can get a Wilton Doughnut Pan online at www.surlatable.com ($10 for mini, $11 for standard size)

1 cup whole wheat flour

1 cup all purpose flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp nutmeg

1/2 tsp salt

3/4 cup low fat buttermilk

2 eggs

1/4 cup honey

2 Tbsp melted butter

1 Tbsp vanilla

1.  Preheat oven to 425.

2.  Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well.

3.  Combine buttermilk, eggs, honey, butter, and vanilla.  Stir well.  Add buttermilk mixture to flour mixture; whisk just until combined.

4.  Spoon batter into doughnut pans, filling 2/3 full.  Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes).  Let cool in pan slightly and turn out.  Coat with toppings (see ideas), if desired.

Makes 14 doughnuts.  Each uncoated doughnut is 3 ww points, 140 cal, 3 g fat, and 1 g fiber.

Topping ideas:

Lemon glaze:  Combine 2 Tbsp fresh lemon juice and 1 1/2 cups powdered sugar, stirring well with a whisk.  Dip 1 side of the cooled doughnuts into glaze, let cool.  191 cal

Chocolate Hazelnut:  Melt 6 ounces bittersweet chocolate in a bowl in microwave until smooth.  Dip tops of doughnuts into chocolate and sprinkle with 1/2 cup chopped hazelnuts.  232 cal

Chocolate swirl:  Melt 4 ounces (1 cup) bittersweet chocolate in microwave until smooth.  Fill a small bag (and snip corner off) with melted chocolate and pipe onto tops of doughnuts.  Chill until chocolate sets.  184 cal

Cinnamon Sugar:  Combine 1/4 cup cinnamon and 1/4 cup sugar.  While still warm, coat doughnuts in sugar, let cool on rack  155 cal (I tried this, but it didn’t stick…maybe spray the doughnuts with some spray butter first).

Powdered sugar:  Place sugar in a baggie along with doughnut and shake to coat.