Tuesday, November 16, 2010

Baked Apple Cider Doughnuts

These mini "doughnuts" were so fun to make and eat! Great with coffee or tea. Feel free to make these in the larger "doughnut" size if you like.
I particularly liked using sucanat on the tops of these, because it gave them a nice crunch, but feel free to use whatever you have, or whatever you're in the mood for.
Baked Apple Cider Doughnuts
Adapted from Food.com
Makes 12 large, or 48 mini doughnuts

3 tablespoons sugar (or honey sucanat)
2 1/2 teaspoons cinnamon, divided
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 large egg whites, lightly beaten
2/3 cup packed brown sugar (or honey sucanat)
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup (nonfat) vanilla yogurt
3 tablespoons canola oil
1 teaspoon vanilla extract

Preheat your oven to 400ºF.

Grease 2 mini bundt-cake pans (for a total of 12 doughnuts), or 2 mini muffin tins (for a total of 48 "mini" doughnuts).

Combine 3 tablespoons of sugar and 1/2 teaspoon cinnamon in small bowl. Stir together. Evenly coat pans with mixture. Shake out excess and reserve for use at end of recipe.

Combine flour, baking powder, baking soda, salt, and remaining 2 teaspoons of cinnamon in a large bowl. Set aside.

Whisk together egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil, and vanilla extract in a large bowl.

Add dry ingredients to wet ingredients. Stir until just combined.

Dived batter evenly in pans. Sprinkle reserved cinnamon/sugar mixture over the top of the batter.

Bake bundts for 10-12 minutes, (mini doughnuts for 7-9 minutes), or until toothpick comes out clean.

Allow doughnuts to cool for several minutes before transferring to a rack to cool completely. Enjoy!

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