Baked Margarita Donuts

Is it ever too early for tequila? No way, jose.

Let me clue you in to two of my latest obsessions: my donut pan. And tequila. Okay, okay. Technically tequila has been on the list for a while. But who's counting? Here's the problem: you can't add tequila to your coffee. Luckily, I figured out another way to add it to my morning routine. This is normal behavior, right?

My husband maaaay have been slightly concerned about me when he came home to discover tequila-infused breakfast food on the counter – but one bite and he was hooked. The thing about these donuts is that they aren't super boozy. They are light and citrusy and delicious. For those of you who loved my coconut banana bread scones with lime glaze, these  donuts will be your new fave. Promise.

Baked Margarita Donuts

Makes 12 donuts 

Donut:
2 cups cake flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp salt
1 tsp lime zest
3/4 cup buttermilk
2 eggs, lightly beaten
2 T butter, melted

Glaze:
1/2 cup powdered sugar
1 T fresh squeezed lime juice
1 tsp tequila
Lime zest and course salt for garnish

Preheat oven to 425F. Spray donut pan with nonstick cooking spray. In a large mixing bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, eggs, butter and lime zest. Beat until combined. Fill each donut cup 2/3 full and bake for 7-9 minutes. While donuts are baking, whip up the glaze, whisking the powdered sugar, lime juice and tequila together. When donuts are ready, dunk into the glaze and let cool on a baking rack. Garnish with lime zest and course salt before glaze cools completely.