| 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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