Friday, December 2, 2011

Lemon -scented Cornbread Doughnuts

Prepare your dry ingredients

Prepare your wet ones

Your batter.. after adding wet to try ingredients

Pour your batter into a plastic bag , snip its end with  scissors and grease your pan

Fill it ( half full ) only !

e VoilĂ  , after 8 minutes in my oven !!!

Prep Time: 10 mins  Cooking Time: 5 mins

2/3 cup yellow cornmeal
1/3 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
pinch of salt
1 egg (lightly beaten)
1  container of non fat yogurt around a cup.
1 tablespoon canola oil
2 teaspoons lemon juice
3 tablespoons granulated sugar
2 to 3 tablespoons butter. for greasing your pan.

Preheat the oven to 180  degrees C . 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.grease each cavity of the doughnut pan with some butter . Place half the batter in a small plastic bag and seal it. Cut a small hole in the corner of the baggie and pipe batter into the doughnut 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 doughnut.. for regular sized donuts cook fro 8 to 10 minutes. Let cool for a moment and then flip over onto a cooling rack while still warm.
 Inspired from Cooking with my kid !

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Enjoy !!

1 comment:

Brooke (Crackers on the Couch) said...

I love the idea of cornmeal in a donut! This is super low sugar, too! Wow!

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