Cornbread Doughnuts With Cranberry Glaze And Pecans

• 1/2 cup cornmeal
• 1/2 cup all purpose flour
• 2 tablespoons granulated sugar
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 pinch salt
• 1 egg lightly beaten
• 1/2 cup greek yogurt
• 2 tablespoons honey
• 1 tablespoon canola oil
• 1 teaspoon grated lemon zest freshly
• 3/4 cup confectioners' sugar
• 2 tablespoons cranberry sauce
• 3 tablespoons water or more as needed
• 1/2 cup finely chopped pecans for topping

1. Preheat the oven to 375u0b0 F. Lightly grease a set of 2 KitchenAid(R) Professional-Grade Nonstick 6-Cavity Mini Doughnut Pans with butter or baking spray.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking soda, baking powder and salt. In a small bowl, combine the egg, yogurt, honey, canola oil and lemon zest. Add the wet ingredients to the bowl with the dry ingredients and gently fold until combined.
3. Add the batter to a large piping bag or a large re-sealable zipper storage bag with the tip cut off. Fill each cavity 1/2 full. Bake for 5 to 7 minutes or until golden and puffed up. Let cool for 5 minutes and then flip over onto a cooling rack.
4. For the cranberry glaze
5. Whisk together the confectioners' sugar, cranberry sauce and two tablespoons water. Add more water, if needed, to smooth the glaze. Dip doughnuts into glaze or pour glaze on top of doughnuts using a spoon. Top with chopped pecans and serve. Experiment with your own toppings to create unique combinations and flavors!

cornmeal, flour, sugar, baking soda, baking powder, salt, egg, greek yogurt, honey, canola oil, lemon zest freshly, sugar, cranberry sauce, water, pecans

Taken from www.yummly.com/recipe/Cornbread-Doughnuts-with-Cranberry-Glaze-and-Pecans-1418975 (may not work)