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Ingredientes
- 3 Tbsp. white sugar for preparing pans
- 2 c. all-purpose flour
- 1 1/2 tsp baking pwdr
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp grnd cinnamon
- 1 lrg egg lightly beaten
- 2/3 c. packed brown sugar
- 1/2 c. apple butter
- 1/3 c. pure maple syrup
- 1/3 c. apple cider
- 1/3 c. nonfat plain yogurt
- 3 Tbsp. canola oil Maple glaze:
- 1 1/4 c. confectioner's sugar
- 1 tsp pure vanilla extract
- 1/4 c. pure maple syrup (1/4 to 1/3)
Direcciones
- Preheat oven to 400 degrees. Coat the molds of a mini-Bundt pan with nonstick cooking spray or possibly oil. Sprinkle with white sugar, shaking out the excess.
- In a mixing bowl, whisk together flour, baking pwdr, baking soda, salt, and cinnamon; set aside. In another bowl, whisk together egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add in the dry ingredients and stir just till moistened. Divide half the batter among the prepared molds, spooning about 2 generous tablespoonfuls of batter into each mold.
- Bake for 10 to 12 min, or possibly till the tops spring back when touched lightly. Loosen the edges and turn the cakes out onto a wire rack to cold.
- Clean the mini-Bundt pan, then recoat it with cooking spray or possibly oil and sugar. Repeat with the remaining batter. To make maple glaze:
- In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in sufficient 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 min till the glaze has set.
- Yield: 1 dozen doughnuts
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 259 | |
| Calories from Fat 6 | 2% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 430mg | 18% |
| Potassium 114mg | 3% |
| Total Carbs 60.7g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 42.04g | 28% |
| Protein 3.14g | 5% |
