October 10, 2011

Baked Apple Cider Donuts

I rarely eat donuts, I mean, as much as I bake, I have to draw the line somewhere! In my mind, donuts have always been in that "really bad for you" category. Besides, if I'm given the choice of a homemade muffin or scone or a greasy donut, I'll take the muffin any day! But there's just something about those delightfully spicey apple cider donuts you can only get in the fall. They're incredible! The crazy thing is, the last time I was at an orchard, they were up to $9.00 a dozen!! I think I'd rather buy a small apple tree, thank you! I found this recipe last year-they were such a hit with my kids they've been begging me to make them again. They really are good! If you don't have a baked donut pan, simply use a muffin pan, filling them only halfway.

1 cup flour
1 cup whole wheat flour
1-1/2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 whole egg
2/3 cup brown sugar
1/2 cup unsweetened applesauce
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain or vanilla yogurt
3 tablespoons canola oil
3/4 cup sugar
2 teaspoons cinnamon
1/2 cup butter, melted

Preheat oven to 400 degrees. Spray a baked donut pan or muffin tin with non-stick cooking spray. In a large bowl, combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together the egg, brown sugar, applesauce, maple syrup, cider, yogurt, and canola oil. Add the dry ingredients to the wet, stirring gently just until blended. Divide the batter between 3 half dozen donut pans, or if you are using muffin tins to make donut holes, fill three 12-cup muffin tins halfway. Bake for 10 minutes. While donuts are baking, prepare the topping. Melt the butter in a small bowl and set aside. In a large Ziploc bag, combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the bag with the cinnamon mixture.

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