| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
White sugar for preparing pans |
| 2 |
c |
All-purpose white flour |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Ground cinnamon |
| 1 |
lg |
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 |
tb |
Canola oil |
| 1 1/4 |
c |
Confectioners' sugar |
| 1 |
ts |
Pure vanilla extract |
| 1/4 |
c |
Pure maple syrup (up to 1/3) |
INSTRUCTIONS
MAPLE GLAZE
Preheat oven to 400 degrees. Coat the molds of a mini-Bundt pan with
nonstick 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 about 2 generous tablespoonfuls 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 recoat it with cooking spray or oil and
sugar. Repeat with the remaining batter. To make 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.
Yield: 1 dozen doughnuts
Per Serving: 285 calories, 3g protein, 4g fat, 263mg sodium, 18mg
cholesterol
Posted to Digest eat-lf.v097.n238 by "Tina D. Bell"
<tdbell@altair.csustan.edu> on Sep 19, 1997
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”