Apple Cider Mini Muffins from Recipegirl.com
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 44
Ingredients
granulated sugar for preparing pans1 cup all purpose flour1 cup whole wheat flour1 1/2 tsp baking powder1 1/2 tsp baking soda1/2 tsp salt2 tsp ground cinnamon1 large egg, beaten2/3 cup packed brown sugar1/2 cup apple butter (I used organic)1/3 cup pure maple syrup1/3 cup apple cider1/3 cup plain nonfat yogurt ( I used lactose free vanilla)3 TBSP vegetable or canola oilOPTIONAL ICING: (not in calorie count)1 cup powdered sugar, sifted2 oz light cream cheesedash of cinnamonnonfat milk
1. Preheat oven to 400°F. Coat pan with nonstick spray or oil. Sprinkle with sugar, shaking out excess.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. spoon about 1 TBSP of batter in each hole.
(FOR DOUGHNUTS-Divide half of the batter among the cavities in the prepared pan, spoon about 2 generous Tbsp. of batter into each cavity. Don’t fill them to the top or your doughnuts will lose their holes when the batter puffs up while baking!)
3. Bake 10 to 12 minutes, or until the tops spring back when touched lightly.
(FOR DOUGHNUTS-Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.)
4. Ice your doughnuts, if desired. Sift 1 cup powdered sugar and mix w/ 2 ounces light cream cheese, a dash of cinnamon and enough nonfat milk to create a spreading or dipping consistency. Dip tops of doughnuts into the icing, then set right side up on a rack to let the icing set.
Serving Size: makes 44 mini muffins
2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. spoon about 1 TBSP of batter in each hole.
(FOR DOUGHNUTS-Divide half of the batter among the cavities in the prepared pan, spoon about 2 generous Tbsp. of batter into each cavity. Don’t fill them to the top or your doughnuts will lose their holes when the batter puffs up while baking!)
3. Bake 10 to 12 minutes, or until the tops spring back when touched lightly.
(FOR DOUGHNUTS-Loosen edges and turn the doughnuts out onto a rack to cool. Clean the pan, re-coat it with oil and sugar. Repeat with remaining batter.)
4. Ice your doughnuts, if desired. Sift 1 cup powdered sugar and mix w/ 2 ounces light cream cheese, a dash of cinnamon and enough nonfat milk to create a spreading or dipping consistency. Dip tops of doughnuts into the icing, then set right side up on a rack to let the icing set.
Serving Size: makes 44 mini muffins
Nutritional Info Amount Per Serving
- Calories: 59.6
- Total Fat: 1.2 g
- Cholesterol: 4.3 mg
- Sodium: 90.5 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.9 g
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