| 3 tbl white sugar for preparing pans | | 2 cup all-purpose flour | | 1 12 tsp baking powder | | 1 1/2 tsp baking soda | | 1/2 tsp salt | | 2 tsp ground cinnamon | | 1 lrg 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 nonfat plain yogurt | | 3 tbl canola oil Maple glaze: | | 1 1/4 cup confectioner's sugar | | 1 tsp pure vanilla extract | | 1/4 cup pure maple syrup (1/4 to 1/3) |
| | 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" |
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