|
|
Foodgeek: |
|
Rating: |
  |
Servings: |
1 dozen |
Prep. Time: |
|
Total Time: |
|
Ingredients: |
|
|
3 tbsp. white sugar, for preparing pans
2 cups all-purpose white flour
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 lg. 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 non-fat plain yogurt
3 tbsp. rape seed oil
Maple glaze:
1-1/4 cups confectioners' sugar
1 tsp. pure vanilla extract
1/3 cup pure maple syrup
|
Directions:
|
Preheat oven to 400°F. Coat the molds of a mini-Bundt pan with non-stick cooking spray or oil. Sprinkle with white sugar, shaking out the excess.
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 the dry ingredients and stir just until moistened. Divide half the batter among the prepared molds, spooning approximately 2 generous tbsp. of batter into each mold. Bake for 10 to 12 minutes or until the tops spring back when touched lightly. Loosen the edges and turn the cakes out onto a wire rack to cool.
Clean the mini-Bundt pan, then re-coat it with cooking spray or oil and sugar. Repeat with the remaining batter.
Maple glaze:
In a bowl combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a coating consistency. Dip the fluted side of the doughnuts in the glaze to coat. Then set them glazed side up on a wire rack over waxed paper for a few minutes until the glaze has set.
|
|
|
Per serving: 285 calories, 3 grams protein, 4 grams fat, 263 mg. sodium, 18 mg. cholesterol.
|
|
User Reviews: |
0 user reviews. Add your review of this recipe. |
|
|
