Baked grapefruit buttermilk doughnuts

Baked grapefruit buttermilk doughnuts rolled in superfine citrus sugar -- better for you than a fried doughnut, as easy to make as muffins.

A few weeks ago, I caved. I gave in to trendiness, which I try so hard never to do. (So much so that I'm the person that will stop listening to a band once everyone else finds out about them.)

But I did it: I bought a doughnut pan.

Yep, baked doughnuts. You've seen them all over Pinterest and Facebook. Let's be honest, though. A baked doughnut is basically a muffin, only more ... well ... round. And with a hole in it. Making it a doughnut, technically. And making you feel like you're a stealthy-homemaking badass, eating a doughnut that is healthy because it's baked.

Howevs: Let's continue being honest. A doughnut, no matter what form it takes, is probably never going to be healthy. Or good for you.

Truth: You're probably never going to find a recipe for a kale-and-beet baked doughnut (and if you do, don't eat it -- that crap would be nasty). So let's put that little myth to bed.

Another truth, though, is that baked doughnuts are better for you than a fried doughnut. Not as good for you as a green smoothie but if your choice is only between baked and fried doughnuts, baked doughnuts win. I mean, better-for-you baked doughnuts win.