Honey Cornbread Doughnuts (or Muffins!) with Lemon Sugar Topping

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 :-D

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Honey Cornbread Doughnuts (or Muffins!) with Lemon Sugar Topping lightened up from Burning Down the House, adapted from Stylish Cuisine and The Neelys

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

5 Tbsp granulated sugar 1 1/2 Tbsp lemon zest (about 2 large lemons)

Directions:

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!

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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?

Be well,

Comments

  1. says

    Your pictures are making my Greek yogurt w/ peach breakfast seem rather boring as well! I like that you made a muffin alternative here, but seriously one of these days I must get a doughnut pan so I can make all of your tasty baked doughnuts. What a delicious recipe!

  2. says

    I wish I had one of these in front of me for breakfast. I’m pretty sure that alone would make my day much more exciting!

    Limes…and maple. :P Probably not together.

  3. Liz says

    I prefer lime and maple syrup (just not together). I love cornbread but I’m not a huge fan of lemon. I’m sure this would be equally delicious with orange zest.

  4. says

    I need to make some doughnuts soon because the pan I recently bought has yet to be used! Thanks for sharing – looks like a sweet way to start the day!

  5. says

    I love lemon everything. Your doughnuts sound great. I really think I’ll have to get a muffin pan; hubby and the toddler would appreciate it a lot, I think! :) But in the meantime, I guess I can always make the mini muffins. I do have a mini muffin tin!!! :)

    • Nicole says

      In my brief doughnut-making career, men do tend to go CRAAZY for the doughnuts. And the fact that they’re healthy is just an excuse to have…just…one…more :)

  6. says

    Oooh, do these look good! Mike has been asking me to make donuts (ever fall he goes crazy with donut cravings, lol!) and I think he’d really enjoy these — bookmarking!

  7. says

    Your pictures are getting so great Nicole! Love lemon/limes – the zest – it wakes up so many dishes.

    And my favorite growing up was buttered toast with lots of honey – love!

  8. says

    Ohhhh….yum. I don’t have a donut pan but I bet these would make fantastic muffins. I might or might not be drooling looking at these. I’m always glad when I can find somewhat healthy dessert (or breakfast) choices. These will work well! Hooray for honey!

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