Rosemary and Lemon Cornmeal Donuts

Rosemary and Lemon Cornmeal Doughnuts
Photo: Adam Albright
Prep Time:
15 mins
Bake Time:
8 mins
Cool Time:
3 mins
Total Time:
26 mins


  • Nonstick cooking spray

  • 1 cup white whole wheat flour

  • ¼ cup yellow cornmeal

  • 1 - 2 teaspoon finely chopped fresh rosemary

  • 2 teaspoon lemon zest

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup plain low-fat yogurt

  • ¼ cup packed brown sugar

  • ¼ cup refrigerated or frozen egg product, thawed

  • 3 tablespoon olive oil

  • ½ cup powdered sugar

  • 1 tablespoon lemon juice


  1. Preheat oven to 325°F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.

  2. Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.

  3. Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.

  4. For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.

Nutrition Facts (per serving)

181 Calories
5g Fat
30g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 181
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 1mg 0%
Sodium 179mg 8%
Total Carbohydrate 30g 11%
Total Sugars 16g
Protein 4g
Vitamin C 1.5mg 8%
Calcium 38mg 3%
Iron 0.6mg 3%
Potassium 87mg 2%
Folate, total 11.1mcg
Vitamin B-12 0.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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