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Ingredients
| granulated sugar: 3 Tbl |
| ground cinnamon: 2 1/2 tsp (divided) |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1/4 tsp |
| eggs: 2 (whites, large//lightly beaten) |
| light brown sugar (packed): 2/3 cup |
| apple fruit butter: 1/2 cup |
| maple syrup: 1/3 cup |
| apple cider: 1/3 cup |
| nonfat vanilla yogurt: 1/3 cup |
| canola oil - for salads, woks and light frying: 3 Tbl |
| vanilla extract: 1 tsp |
Apple Cider Doughnuts (Not Fried)
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
12 min -
Servings
12 serving(s)
Tags
- Prheat oven to 400 degrees.
- Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray.
- In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
- Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
- In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
- In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
- Add the dry ingredients and stir just'til moistened.
- Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold).
- Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
- Bake 10-12 minutes or'til a wooden pick inserted in a doughnut comes out clean.
- Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.