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Cranberry Orange Cornbread Donuts
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Description
Whole grain baked donuts drizzled with a honey sweetened orange glaze.
Ingredients
- FOR THE DONUTS:
- Cooking Spray Or Oil For Greasing Donut Pan
- ½ cups Stone Ground Medium Grind Cornmeal
- ½ cups Whole Wheat Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- ¼ teaspoons Fine Grain Sea Salt
- 1 whole Large Egg, At Room Temperature
- ⅔ cups Low-fat Buttermilk, At Room Temperature
- 1 Tablespoon Butter, Melted And Cooled
- 2 Tablespoons Honey
- 1 teaspoon Finely Grated Orange Peel
- 2 teaspoons Fresh Squeezed Orange Juice
- ½ cups Fresh Or Frozen Cranberries (if Using Frozen Do Not Thaw)
- FOR THE GLAZE:
- 4 teaspoons Coconut Butter
- 1-½ teaspoon Honey
- ¼ teaspoons Finely Grated Orange Peel, Up To Twice The Amount, As Desired
- 2 Teaspoons Fresh Squeezed Orange Juice
Preparation
Preheat toaster oven or oven to 425ºF and grease a 6-cavity donut pan.
In a medium bowl, mix cornmeal, flour, baking powder, baking soda and salt. Make a well in the center, crack in the egg, and mix all together. Stir in buttermilk, melted butter, honey, grated orange peel and orange juice. Quickly stir in fresh or frozen (do not thaw) cranberries.
Spoon mixture into the prepared pan and bake donuts at 425ºF for 14–16 minutes until edges are golden brown.
While donuts bake, prepare glaze by combining coconut butter, honey and grated orange peel. Whisk in orange juice until desired consistency is achieved.
Allow donuts to cool in pan for at least 15 minutes. Carefully run an offset spatula around donut edges before removing from pan and glazing.
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strandjss on 10.12.2015
I love cornmeal used in desserts. It gives the treat a rustic flavor and texture that I love. This is a great dessert to use when camping. Thanks for sharing