I made these weeks ago…I am so behind! After yesterday’s carb fest (um, do ya’ll like peanut butter cups? I couldn’t tell…), I decided to continue the party. But you should head back on over tomorrow for Spicy Shrimp Tacos with Southwest Cream Sauce -yum!
As usual, I am off topic already.
It’s very clear I have a passion…obsession, even…with all things doughnuts. I would choose a doughnut over any junk food. I’ve said this before, and I stick to it. I would even choose a doughnut over a Peanut Butter Cup Blondie. I loooove doughnuts. And the fact that I can bake doughnuts for a healthier option sends me over the moon in elation.
I also love honey. If a recipe calls for maple syrup or agave or honey, I would choose honey in a heartbeat. No competition there. I am lucky enough to pass by a raw, local honey stand on my way home from work — one of the very few perks to working in boofoo.
However, I know many people don’t own a doughnut pan. Heck, even *I*, the self-proclaimed doughnut
hussie lover, didn’t know of doughnut pans a year ago. But muffin tins, I think we all know those. And chances are, if you don’t own a doughnut pan, you probably own a (mini) muffin tin. In which case, you can make this recipe
1 cup yellow cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 Tbsp baking powder
1 tsp salt
1/2 cup granulated or raw sugar
1 cup fat-free milk
2 large eggs
1/4 cup honey
2 Tbsp unsalted butter, melted
2 Tbsp unsweetened applesauce
Lemon sugar topping:
5 Tbsp granulated sugar
1 1/2 Tbsp lemon zest (about 2 large lemons)
Preheat the oven to 400 F.
In a large mixing bowl, combine the cornmeal, flours, baking powder, salt, and sugar. In a separate bowl, whisk together the milk, honey, eggs butter, and applesauce. Add the wet ingredients to the dry ingredients and stir just until combined.
Evenly divide the batter into a lined muffin tin (fill 2/3rd full) or into a doughnut pan (fill half-way). If baking doughnuts, bake for approximately 8-10 minutes or until golden brown. If baking mini-muffins, bake approximately 11-12 minutes.
Remove the pan from the oven and set on a wire rack to cool. While the doughnuts/muffins are cooling, combine the lemon zest and sugar in a mixing bowl. Rub the lemon zest and sugar together with your fingers, releasing the oils from the lemon zest into the sugar (approximately 1 minute). Sprinkle the lemon sugar generously over the doughnuts/muffins and enjoy. Yield: 52 mini muffins or 26 doughnuts.
Nutrition Information (per mini muffin): 42 calories; 0.6 g. fat; 8 mg. cholesterol; 77 mg. sodium; 7.6 g. carbohydrate; 0.13 g. fiber; 0.7 g. protein
Nutrition Information (per doughnut): 83 calories; 1.2 g. fat; 17 mg. cholesterol; 154 mg. sodium; 15.1 g. carbohydrate; 0.3 g. fiber; 1.4 g. protein
Result: Fragrant, crumby, and light as a feather. I love that these work well as mini muffins or doughnuts, and that while they’re not “healthy”…they’re also a perfect pre-portioned treat for either the morning time…or as dessert. The honey and lemon are definitely the star ingredients and their flavors dominate – definitely a good thing! Enjoy!
These pictures are making my Greek yogurt and granola breakfast seem rather boring. Glad there’s just one day left between me and the weekend so more baked doughnuts can come to be
Question: Do you prefer the flavors of lemons or limes? Which do you prefer: honey, agave, or maple syrup?