Recipes and Cooking Rosemary and Lemon Cornmeal Donuts 3.5 (8) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 20, 2016 Print Rate It Share Share Tweet Pin Email Photo: Adam Albright Prep Time: 15 mins Bake Time: 8 mins Cool Time: 3 mins Total Time: 26 mins Servings: 8 Yield: 24 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 181 Calories 5g Fat 30g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.