Monday, February 17, 2014

Happy Gotcha Day Harper!

I have another baked doughnut recipe coming your way. Today is a momentous day for my family, and what better way to celebrate momentous occasions than doughnuts? Six years ago today we welcomed little Harper into our family. She is not so little anymore, but we still love her to death. My mom posted a picture of her having doughnuts for breakfast in bed. They were just plain powdered doughnuts, not as sophisticated as these, but it works.

Baked Lemon Cornmeal Doughnuts (4)

Baked Lemon Cornmeal Doughnuts
makes 8-9 doughnuts
1/3 cup all purpose flour
2/3 cup cornmeal
½ tsp salt
½ tsp baking powder
½ tsp baking soda
¼ cup sugar
1 tbsp melted butter
1 egg
1 cup plain Greek yogurt
3 tbsp lemon juice
1 tbsp lemon zest (optional)
Preheat your oven to 350 degrees and oil a doughnut pan. Mix together the cornmeal, flour, salt, sugar, baking powder, baking soda, and lemon zest, if using, in a bowl. In a separate bowl, beat the yogurt, lemon juice, egg, and butter together. Combine the wet and dry ingredients. Stir until just mixed. Spoon the batter evenly into the holes in the pan, only filling them about 2/3 the way up. Bake for 10 minutes, or until a toothpick comes out clean. Let the doughnuts cool for 5 minutes before removing from the pan.


Here is a cute card to celebrate! Making ice cream cones is so much fun with my scallop cutter.

Happy Gotcha Day Harper! I love you so much!

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