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Monday, January 13, 2014

Meyer Lemon Doughnuts

Meyer Lemon Doughnuts
C isn't a big cook, sometimes I think he would be fine eating cereal for every meal. Except breakfast, he is a great breakfast cook. He usually makes eggs, bacon and sausage for Miss F on the weekends, usually with a ton of cheese and rolled up in a warm tortilla. I usually sleep through these breakfast productions, I am not a huge fan of traditional breakfast foods. When Miss F has breakfast cooked by me, it is usually of the sweet variety, pancakes, French toast or her most favorite, doughnuts. Miss F's request was for reindeer doughnuts (she is still obsessed with snowman doughnuts,) but I wasn't sure how to make reindeer doughnuts work, so we decided to try lemon doughnuts instead.  What a smart choice that was, these doughnuts were a perfect sweet treat.  Miss F had two, topped with sprinkles, of course.  If you don't have Meyer lemons available, use half as much regular lemon juice in the recipe.
Meyer Lemon Doughnuts
makes eight

1 cup flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup granulated sugar
2 tablespoons butter, melted
1 large egg
½ cup buttermilk
3 tablespoons Meyer lemon juice

½ cup powdered sugar
1 tablespoon Meyer lemon juice

Preheat the oven to 350 degrees. Prepare the doughnut pan with cooking spray.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. In a two cup measure, whisk together the butter, egg, buttermilk, and lemon juice. Pour the wet ingredients into the dry ingredients, stir until just incorporated.

Spoon the batter into the prepared doughnut pan. Bake for 10 to 12 minutes. Let the doughnuts cool on a wire rack.

While the doughnuts are baking, whisk together the powdered sugar and lemon juice. Dip each doughnut in the lemon glaze after they have cooled.
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