| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 12 | Servings | |
INGREDIENTS
| 3 | tb | Granulated sugar for preparing pans or as needed |
| 2 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 2 | ts | Ground cinnamon |
| 1 | Egg; lightly beaten | |
| 2/3 | c | Brown sugar |
| 1/2 | c | Apple butter |
| 1/3 | c | Maple syrup |
| 1/3 | c | Apple cider |
| 1/3 | c | Nonfat plain yogurt |
| 3 | tb | Canola oil |
| 1 1/4 | c | Powdered sugar |
| 1 | ts | Vanilla extract (up to) |
| 1/3 | c | Maple syrup |
INSTRUCTIONS
MAPLE GLAZE From: "Crystal D. Davis" <crystald@RUF.RICE.EDU> Date: Mon, 15 Jul 1996 09:44:57 -0500 I can't remember who was asking for baked doughnuts (sorry!), but here is the recipe I have. It came from Eating Well. I found this a little too sweet, so now I skip or halve the glaze. I've also tried this using artificial sweetener and the texture is fine. Use a 6-cake minibundt pan or a regular bundt pan. For minibundt pan, oven 400 degrees cook 10 to 12 minutes. For regular bundt pan, oven 375 and cook 25 to 30 minutes. Preheat oven and prepare pan by coating it with nonstick spray and a light dusting of granulated sugar. Mix flour, baking powder, soda, salt, cinnamon. Set aside. In another bowl, mix egg, brown sugar, apple butter, syrup, cider, yogurt, and oil. Add dry ingredients and stir until just moistened. Use about two generous tablespoons per minibundt cup - makes twelve. Dip shaped side of "doughnuts" in glaze to coat. Each (or 1/12 of coffee cake): 252 cal, 3 g protein, 4 g fat, 52 g carbohydrates, 255 mg sodium, 18 mg cholesterol Maple Glaze: Mix. Use as directed above. EAT-L Digest 14 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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