BREAKFAST PASTRIES:
Apple Cider Doughnuts
 

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

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

105.61

 

Calories From Fat (18%)

 

18.95

 

 

 

% Daily Value

Total Fat 2.13g

 

3%

 

Saturated Fat 0.24g

 

1%

 

Cholesterol 9.02mg

 

3%

 

Sodium 166.89mg

 

7%

 

Potassium 62.46mg

 

2%

 

Carbohydrates 20.27g

 

7%

 

Dietary Fiber 0.48g

 

2%

 

Sugar 10.64g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 19.79g

 

 

 

Protein 1.55g

 

3%

 


WW Points 2

 

 

 



 

 

 

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