Yields 12 doughnuts.

Prep time: 10 minutes

Cook time: 9 minutes

Ingredients:

• 1 cup all-purpose pastry flour
• 1/4 cup unsweetened cocoa
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 egg

Dash of salt

• 1/4 cup milk
• 1/4 cup Mount Hermon Indigo
• 2 tablespoons 2% Greek Yogurt
• 1/4 cup semi-sweet chocolate chips
• 2 tablespoons canola oil
• 1 teaspoon vanilla

Directions:

1. Preheat oven to 450 degrees F. Liberally grease a doughnut pan with nonstick cooking spray and set aside.

2. In a large bowl, mix together flour, sugar, salt, baking powder and cocoa powder until combined. Add in egg, skim milk, red wine, canola oil, yogurt and vanilla.

3. Stir until all ingredients are fully combined.

4. Add in chocolate chips.

5. Fill doughnut cavities about ½-⅔ of the way full with batter.

6. Bake for 7-9 minutes, or until they bounce back after you touch them.

7. Let cool completely and remove from the pan.

8. Ice with chocolate glaze, if desired.

Recipe adapted from www.nutritionfor.us