Ingredients

For Cornmeal Doughnuts

1 cup corn flour

3/4 cup all-purpose flour

1/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 cup non-fat milk

1 tablespoon lemon zest

1 tablespoon lemon juice

4 tablespoons unsalted butter melted

1 large egg beaten

For Honey-Yogurt Icing

1 1/2 cups non-fat vanilla Greek yogurt

2 tablespoons honey

Directions

For Cornmeal Doughnuts

Preheat oven to 425 degrees. In a large bowl, combine flours, sugar, baking powder and salt. In a glass, 2-cup measuring cup, stir lemon juice and lemon zest into milk. [Note: This will “sour” milk and some curdling may occur.] Stir soured milk, butter and egg into the dry mixture until combined.

Spoon batter into a 1-quart zip-top storage bag. Cut an opening in one corner of the bag, just large enough to pipe the batter into each form of a small doughnut baking pan. Pipe batter into pan. Bake 12 to 15 minutes or until doughnuts test clean with a toothpick and are browned on the bottom.

For doughnuts, preheat oven to 375 degrees. Spoon 1 tablespoon of batter into each tin of a mini-muffin pan greased with non-stick cooking spray. Bake 15 to 17 minutes or until doughnut “holes” test clean with a toothpick. Cool in pans for 5 minutes.

For Honey-Yogurt Icing

Combine yogurt and honey for “icing” and serve with warm doughnuts.