Rosemary and Lemon Cornmeal Donuts

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3.5 by 8 people

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  • Makes: 8 servings
  • Serving Size: 3 doughnuts each
  • Makes: 24
  • Prep: 15 mins
  • Bake: 8 mins 325°F
  • Cool: 3 mins

Rosemary and Lemon Cornmeal Donuts

Directions

  1. Preheat oven to 325 degrees 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.
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Nutrition Facts (Rosemary and Lemon Cornmeal Donuts)

  • Per serving:
  • 181 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 1 mg chol. ,
  • 179 mg sodium ,
  • 30 g carb. ,
  • 1 g fiber ,
  • 16 g sugar ,
  • 4 g pro.
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Reviews (2)

8 Ratings
196 Days Ago
1.0
dinner rolls more like children rolls... because i killed them
834 Days Ago
Can we use real eggs in this recipe... And if so, how many?

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