Baked Lemon Mini Donuts

• FOR THE BATTER:
• 1-1/2 cup Flour
• 1/2 cups Sugar
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 1 whole Egg
• 6 ounces, weight Lemon Yogurt
• 1/3 cups Milk
• 1/3 cups Canola Oil
• 1 whole Lemon, Zested
• FOR THE GLAZE:
• 1 cup Powdered Sugar
• 1 whole Lemon, Juiced

1. Preheat the donut maker or oven to 325 F.
2. In a medium-sized bowl, combine the flour, sugar, baking soda, baking powder and salt. Whisk until incorporated. Set aside.
3. In a large bowl, combine the egg, lemon yogurt, milk, oil and lemon zest. Stir until combined. Add the dry ingredients and whisk until no longer lumpy.
4. Spray the donut maker or a donut pan or a mini-muffin pan with non-stick baking spray (recipe makes 12 regular size donuts). 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.
5. While the donuts bake, combine the powdered sugar and lemon juice in a small bowl. Stir until combined.
6. When the donuts are fully cooked, remove them from the maker/pan and place on a wire rack to cool. After they are almost all the way cooled, dunk the tops in the glaze and place them back on the rack to drip dry.
7. Wait (if you can) for the glaze to dry and enjoy!
8. Recipe adapted slightly from BarbraBakes.com

flour, sugar, baking soda, baking powder, ubc, egg, lemon yogurt, milk, canola oil, lemon, powdered sugar, lemon

Taken from tastykitchen.com/recipes/breakfastbrunch/baked-lemon-mini-donuts/ (may not work)