Print Version of Apple Cider Doughnuts

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Apple Cider Doughnuts

Lower in fat (baked, not fried)...

		granulated sugar for preparing pans
2 cups		all-purpose flour
1½ tsp		baking powder
1½ tsp		baking soda
½ tsp		salt
2 tsp		ground cinnamon
1 large		egg, beaten
2/3 cup		packed brown sugar
½ cup		apple butter
1/3 cup		pure maple syrup
1/3 cup		apple cider
1/3 cup		plain nonfat yogurt
3 Tbs		vegetable oil
		**You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan

1	Preheat oven to 400°F. Coat pan with nonstick spray or oil. Sprinkle with sugar, shaking out excess.
2	In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half of the batter among the cavities in the prepared pan, spoon about 2 generous Tbsp. of batter into each cavity.
3	Bake 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.

Servings: 24

Yield: 12 to 24, depending on doughnut pan capacity

Nutrition Facts