Baked Lemon Donuts by Barbara from Barbara Bakes
Baked Lemon Donuts1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz container Chobani lemon Greek yogurt
1/3 cup canola oil
1/3 cup milk
zest of one lemon
1 cup powdered sugar
juice of one lemon
Preheat oven to 325º. Lightly grease two 6 count donut pans with cooking spray or vegetable oil.
In a medium bowl, whisk together flours, sugar, baking powder, baking soda, and salt. Set aside.
In a small bowl, whisk together egg, yogurt, oil, milk and lemon zest. Add to dry ingredients and stir just until combined.
Divide batter evenly into 12 donut cups, filling each about half full. (Use a pastry bag or plastic bag with corner cut out to make filling the cups easier.)
Bake for 10-15 minutes, until a tester inserted into the center comes out clean. Remove from oven and cool for a few minutes in the pans.
Whisk together powdered sugar and lemon juice to create a thin glaze.
Remove donuts from pans and drizzle glaze on warm donuts. Cool on a wire rack.
Makes 12 donuts.
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