One year after buying my donut pan, I finally used it! Granted, I pulled it out to make these muffin tops, but for the better part of the year, it’s been clogging up space in my cupboard. The thing is, I’m not a huge donut fan. I think the occasional donut is enjoyable, but I find muffins and coffee cakes much more appealing when it comes to breakfast sweets. Donuts were all the rage around the blogosphere, which is what convinced me to buy the pan last summer. After finally using the pan, I’m starting to see why!
I’m not sure how to describe the taste and texture of these donuts, except to say that they are definitely full of donut flavor, but not necessarily the donuts I remember from my childhood. How’s that for ambiguity? Ryan called them “light and fluffy” and while they have a mild sweetness, you don’t feel like you’re one bite away from a cavity. The lemon glaze was a pretty (and tasty!) touch, but when I stored them overnight the glaze sunk into the cake and disappeared. Its flavor was still present, they just weren’t as attractive. Thus, I recommend making these the day you plan to serve them—they’ll look the best and taste the freshest (though leftovers still tasted good for two days after).

One Year Ago: Chocolate Ice Cream Cupcakes
Two Years Ago: Candy Bar Cookie Bars

Baked Lemon Buttermilk Donuts
from Health Magazine
*makes 14-16 donuts

Ingredients:
-1 cup whole wheat flour
-1 cup all purpose flour
-1/2 cup sugar
-1 1/2 tsp baking powder
-1/4 tsp ground nutmeg
-1/2 tsp salt
-3/4 cup low-fat buttermilk
-2 large eggs
-1/4 cup honey
-2 tbsp butter, melted
-1 tbsp vanilla extract
-zest from 1 lemon

for the glaze-
-1 cup confectioners sugar
-juice from 1 lemon
-splash of milk, optional

Directions:
1. Preheat oven to 425F. Spray a donut pan lightly with cooking spray and set aside. In a large bowl, whisk together the flours, sugar, baking powder, nutmeg, and salt.
2. In a separate bowl, mix together buttermilk, eggs, honey, butter, vanilla extract, and lemon zest. Add the wet ingredients to the dry, mixing just until combined.
3. Using a spoon, fill donut pan cavities about 2/3 full. Bake for 7-8 minutes, until golden and donuts spring back when touched. Allow to cook for 4 minutes in the pan before removing and placing on a wire rack to cool completely. Re-spray the pan and repeat with remaining batter.
4. Once donuts have cooled, prepare the glaze by whisking together the confectioners sugar and lemon juice. If glaze is too thick, add a splash of milk and mix. Dip cooled donuts into the glaze before flipping over (glaze side up) and placing on wire racks until glaze is set.