Like most of the country, we've been stuck in a rainy, cold and miserable weather pattern for a while. I found myself craving chili yesterday, and wanted some kind of cornbread/muffin to go with it. I found this recipe on Cooking with My Kid and couldn't wait to give it a try in my mini donut pans.
I made no changes to the recipe, though I may have sprayed my pans with Pam if I hadn't run out. I softened some butter in the microwave and added some local honey to it, then dipped the donuts into it like a glaze. I got exactly 24 donuts, and Jake & I just loved them.
Next time I'm planning on added minced jalapeno to half the
batch, and maybe swapping out the lemon juice for lime.
Cornbread Mini Donuts
Ingredients
- 2/3 cup yellow cornmeal
- 1/3 cup all purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 pinch salt
- 1 egg, lightly beaten
- 6oz container non fat yogurt
- 1 tablespoon canola oil
- 2 teaspoons lemon juice
- 3 tablespoons granulated sugar -- added with the liquid ingredients
- 2 to 3 tablespoons butter (melted)
Instructions
- Preheat the oven to 400 degrees. In a large bowl whisk together all the dry ingredients.
- In another bowl stir together oil, lemon juice, egg and yogurt. Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole. Gently fold everything together until combined.
- Use a teaspoon to dribble a small pool of butter in each cavity of the donut pan. Place half the batter in a small zip baggie and seal it.
- Cut a small hole in the corner of the baggie and pipe batter into the donut cavities on top of the butter. Only fill each cavity 1/2 way and before baking be sure to clean off any stray dough around the circle so there’s a hole in the middle of the donut.
- If making mini donuts, bake for 4 or 5 minutes. If baking regular sized donuts cook from 8 to 10 minutes. Let cool for a moment and then flip over onto a cooling rack while still warm.
Notes
Source:
"http://www.cookingwithmykid.com/dinner/cornbread-donuts/"
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