| 2 cup flour | | 34 cup sugar | | 1 tsp baking powder | | 1/2 tsp baking soda | | 1/2 tsp salt | | 1 tsp cinnamon (I always add more cinnamon) | | 1/2 tsp nutmeg | | 1/2 cup egg substitute | | 3/4 cup low-fat buttermilk (I used powdered) | | 2 tsp vanilla | | 1/2 cup applesauce | | 1 tbl butter, melted | | Coating | | 1/4 cup sugar | | 1 tsp cinnamon (I add more) |
| | 1. Preheat oven to 350 degrees. Spray pans with nonstick spray. | | 2. Combine flour , sugar, baking powder, baking soda , salt , cinnamon , and nutmeg . | | 3. In another bowl, combine egg substitute, buttermilk , vanilla , applesauce, and butter . | | 4. Make a well in the center of the dry ingredients and add the wet ingredients. Blend just enough to moisten everything well. | | 5. Place batter in prepared pans. If using another type of pan (such as individual Bundt pans) divide batter evenly, not filling pan to 2/3 but closer to 1/3 full. | | 6. Bake for 10-15 minutes or until tops spring back when lightly touched. | | 7. In a small bowl, combine the remaining 1/4 c sugar and cinnamon and place each doughnut in sugar mixture, turn over, and cover entire doughnut with sugar. | | Cook on a rack. | | Makes 12 doughnuts. |
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