Lime Poppy Seed Doughnuts

• FOR THE DOUGHNUTS:
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Light Coconut Milk
• 3 Tablespoons Light Sour Cream
• 6 Tablespoons Butter
• 1/2 cups Sugar
• 1 whole Egg
• 1 whole Limes, Zested
• 1 Tablespoon Poppy Seeds
• FOR THE ICING:
• 1 whole Lime, Zested
• 2 whole Limes, Juiced
• 2 cups Powdered Sugar
• 1/4 cups Milk

1. Preheat oven to 350u0b0F. Spray doughnut pans with cooking spray, set aside.
2. In a small bowl, whisk flour, baking powder, and salt together, and set aside. In a separate small bowl, whisk together milk and sour cream, and set that bowl aside.
3. In the bowl of a stand mixer, add in the butter and sugar; beat on medium for 2 minutes to until mixture is pale in color and fluffy. Add in the egg, lime zest, and poppy seeds, and beat for 1 minute to combine. Add in 1/3 of the flour, then half the milk, 1/3 flour, the rest of the milk, and then the rest of the flour. Beat after each addition, making sure not to overmix though!
4. Spoon batter into donut pans, filling about 3/4 full. Bake for 11-13 minutes or until doughnuts are a light golden brown. Remove from oven and let cool in pans for a few minutes, then transfer to a cooling rack to cool completely.
5. For the icing:
6. Combine all ingredients in a medium bowl, whisking until smooth. You want the glaze to be a little thick so that it stays on the doughnuts, but if it's too think just add a little more milk. Dunk the tops of the doughnuts in the glaze and return to the cooling rack to let the glaze dry. Dunk the doughnuts a second time to form a thick glaze coating. Then scarf!
7. Recipe adapted from The Novice Chef.

allpurpose, baking powder, salt, light coconut milk, sour cream, butter, sugar, egg, whole limes, poppy seeds, whole limes, powdered sugar, ubc

Taken from tastykitchen.com/recipes/breads/lime-poppy-seed-doughnuts/ (may not work)