Apple Cider Doughnuts

apple cider doughnuts

Prep Time: 15 minutes

Cooking Time: 10-12 minutes

Total Time: 30 minutes

Ingredients

  • Vegetable oil cooking spray
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons cinnamon, divided
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 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 low fat vanilla yogurt
  • 3 tablespoons canola oil
  • 1 teaspoon vanilla extract

Instructions

Preheat oven to 400°F. Coat molds of 2 mini-Bundt pans with vegetable oil cooking spray. In a small dish, combine granulated sugar and 1/2 teaspoon ground cinnamon. Sprinkle each Bundt mold with the cinnamon sugar mixture, shaking out excess. If you only have one pan, bake doughnuts in two batches. In a mixing bowl, combine flour, baking powder, baking soda, salt and 2 teaspoons cinnamon; set aside. In a large bowl, whisk together egg, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla. Add dry ingredients and stir until just moistened. Divide half the batter among prepared molds, spooning about 2 heaping tablespoons of batter into each mold. Sprinkle tops of batter with remaining cinnamon sugar mixture. Bake 10 to 12 minutes or until a wooden pick inserted in doughnut comes out clean. Loosen and place cakes onto cooling rack. If baking in batches, allow pan to cool, clean it, spray with vegetable oil cooking spray and sprinkle with cinnamon sugar mixture.


Yield: 12 servings

Nutritional Info

  • Calories = 250
  • Fat = 4 gm
  • Saturated fat = 0 gm
  • Trans fat = 0 gm
  • Cholesterol = 18 mg
  • Protein = 3 gm
  • Sodium = 256 mg
  • Carbohydrate = 50 gm
  • Fiber = 1 gm
  • Calcium = 49 mg
  • % calories from fat = 14%

Food exchanges: 1 starch, 2 fruit, 1 fat