Apparently I am on a bit of a lemon kick these days. It all started with these Lemon Oatmeal Creme bars. After I made them I had extra lemon. What is a girl to do with extra lemon besides make Strawberry Lemon Spritzers? Make Baked Lemon Mini Donuts. Obvi.
These little buggers are tasty too. The donuts are moist (sorry) and the glaze is the perfect combination of sweet and sour. Bonus: they are mini so the calories don't count.
Baked Lemon Mini Donuts
For the donuts:
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 oz lemon yogurt (I used one container of Chobani lemon and it was perfect)
1/3 cup of milk
1/3 cup canola oil
zest of 1 lemon
For the glaze:
1 cup powdered sugar
juice of 1 lemon
Preheat the donut maker or oven to 325.
In a bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk until incorporated. Set aside.
In a different bowl, combine the egg, lemon yogurt, milk, oil and lemon zest. Stir until combined. Add the dry ingredients and whisk until no longer lumpy.
Spray the donut maker or donut pan. In the donut maker it took about 3-4 minutes to bake. If baking in the oven and using a mini muffin pan bake for about 5 minutes but I can't guarantee this since I haven't tried it. If using a regular sized donut pan, bake for 10-12 minutes.
While the donuts bake, combine the powdered sugar and lemon juice. Stir until combined.
When the donuts are fully cooked, remove them from the maker/pan and place on a wire rack. After they are almost all the way cooled, dunk in the glaze and place back on the rack to drip dry.
Wait (if you can) for the glaze to dry and enjoy!
Recipe adapted slightly from: here