Apple cider baked donutsSubmitted by: RANIMATHEW
*Flour, white, 2 cup (remove)
Baking Powder, 1.5 tsp (remove)
Baking Soda, 1.5 tsp (remove)
*MORTON Sea Salt, Fine Salt, 0.5 tsp (remove)
Cinnamon, ground, 1 tbsp (remove)
Egg, fresh, 1 large (remove)
Brown Sugar, 0.67 cup, packed (remove)
*Butter- Apple Butter, 8 tbsp (remove)
*McCormick Pure Vanilla Extract, 1 tsp (remove)
Honey, 0.33 cup (remove)
*Aeppler's Sweet Gold Apple Cider, 2.64 oz (remove)
*Fage Nonfat Greek Yogurt - Plain, 0.33 cup (remove)
*Oil - Canola harvest - canola oil, 2 tbsp (remove)
*Horizon Organic - Unsalted Butter, 2 tbsp (remove)
Granulated Sugar, 0.25 cup (remove)
In a large mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
In another large bowl, whisk together the egg, brown sugar, apple butter, vanilla extract, honey, apple cider, yogurt, and canola oil. Pour the wet ingredients into the dry ingredient mixture and whisk until just incorporated. Don't over-mix - a few lumps are okay.
Using a tablespoon or cookie scoop, fill a 24-hole mini muffin pan with the batter; fill each hole only 3/4 of the way, or you'll end up with huge mini muffins (maxi muffins?). Bake for approximately 10-12 minutes and cool on a wire rack.
While donut holes are still warm, melt butter in a microwave safe dish. Combine cinnamon and sugar in another dish. Using a pastry brush, very lightly brush a tiny bit of melted butter onto the top of each donut hole, then dip the top of the muffin in the cinnamon sugar mixture. Roll the donut hole in the cinnamon sugar to coat the sides and top. Serve warm or at room temperature.
Serving Size: 24 mini muffin donuts
Number of Servings: 24
Recipe submitted by SparkPeople user RANIMATHEW.