Recipe by ReeLani
Yummm...doughnuts that aren't bad for you, and a perfect accompaniment to some nice fresh apple cider. From the Detroit Free Press on Oct 14, 2003.
- 44.37 ml granulated sugar
- 12.32 ml cinnamon, divided
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 7.39 ml baking soda
- 1.23 ml salt
- 2 large egg whites, lightly beaten
- 158.51 ml packed brown sugar
- 118.29 ml apple butter
- 78.07 ml pure maple syrup
- 78.07 ml apple cider
- 78.07 ml nonfat vanilla yogurt
- 44.37 ml canola oil
- 4.92 ml vanilla extract
Directions See How It's Made
- 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.