By RéeLani on October 30, 2003
Photo by Calee
Photo by Calee
"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."
Serving Size: 1 (74 g)
Servings Per Recipe: 12
"I doubled this and made it in a regular bundt pan. Bake at 400 degrees for 45 minutes. VERY easy and (relativly) healthy."
"Theyse are great! I love the texture of them and the flavor. I used some homemade apple butter and since I didn't have the vanilla yogurt so I used plain and added some vanilla and sweetner. I noticed that the instructions weren't real clear about the cinnamon/sugar mixture. Note that when you shake out the excess you will need to save it to put on top of the batter or you'll have to mix up more before you bake them. We will definitely be making these again."
"Very good doughnuts. Enjoyed by everyone. I had some apple cider that I had reduced (I had 2 cups and reduced down to 2/3 of a cup) and wanted to use up so I tried it in this recipe. I also used french vanilla yogurt. I got 12 nice sized mini bundt cake doughnuts. I would like to try this as a bundt cake next time. Thanks for posting this recipe, one I will be making again."
"Absolutely wonderful! I made these a step healthier and changed flours to 1 1/4 c. AP flour, 1/2 c. whole wheat flour, and 1/2 c. oat flour. I also didn't have any apple butter, so I used regular apple sauce and added 1/2 t. Trader Joes Pumpkin Pie Spice Mix. I only used 1/2 the baking soda, and it was plenty. I hate the after-taste of too much!"
"This recipe is perfect and including professional secrets cooking tags"