Rosemary and Lemon Cornmeal Donuts | Midwest Living

Rosemary and Lemon Cornmeal Donuts

Rosemary and Lemon Cornmeal Donuts

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  • Makes: 8 servings
  • Yield: 24
  • Prep 15 mins
  • Bake 8 mins
  • Cool 3 mins

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  • Nonstick cooking spray
  • 1 cup white whole wheat flour
  • 1/4 cup yellow cornmeal
  • 1 -2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons lemon zest
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup packed brown sugar
  • 1/4 cup refrigerated or frozen egg product, thawed
  • 3 tablespoons olive oil
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice


  1. Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
  2. Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
  3. Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
  4. For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.

Nutrition Facts

(Rosemary and Lemon Cornmeal Donuts)

Servings Per Recipe 8, Polyunsaturated fat (g) 1, Folate (µg) 11, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 179, sugar (g) 16, Potassium (mg) 87, Riboflavin (mg) 0, carb. (g) 30, Niacin (mg) 0, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 1, sat. fat (g) 1, pro. (g) 4, calcium (mg) 38, vit. A (IU) 104, iron (mg) 1, cal. (kcal) 181, vit. C (mg) 2, Fat, total (g) 5, Thiamin (mg) 0

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