Servings: 12-24, depending on doughnut pan capacity
Ingredients:
Approximately 3 tbsp. sugar for preparing pans
2 cups all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tbsp. vegetable oil
SPECIAL PAN:
You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.
Instructions:
Preheat oven to 400 degrees F/200 degrees C. Coat cavities of a mini bundt pan or cavities of doughnut pan with nonstick cooking spray or oil. Sprinkle with sugar, shaking out excess.
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 the batter among the prepared mini bundt pan cavities or doughnut pan cavities, spooning about 2 generous tbsp. of batter into each cavity. Bake for 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 mini-bundt pan or doughnut pan, then re-coat it with oil and sugar. Repeat with remaining batter.
Makes 12-24 doughnuts, depending on the size pan you are using.
Source: DianasDesserts.com
Date: October 14, 2002