Recipe - Apple-Cider Doughnuts With Maple Glaze

3 tablespoon White sugar for preparing
pans
2 cup Allpurpose white flour
1 One half teaspoon Baking powder
1 One half teaspoon Baking soda
One half teaspoon Salt
2 teaspoon Ground cinnamon
1 lg Egg; lightly beaten
2/3 cup Packed brown sugar
One half cup Apple butter
1/3 cup Pure maple syrup
1/3 cup Apple cider
1/3 cup Nonfat plain yogurt
3 tablespoon Canola oil

MAPLE GLAZE
1 One fourth cup Confectioners' sugar
1 teaspoon Pure vanilla extract
One fourth cup Pure maple syrup (up to 1/3)

Preheat oven to 400 degrees. Coat the molds of a miniBundt 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 miniBundt 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 eatlf.v097.n238 by "Tina D. Bell"
tdbell@altair.csustan.edu on Sep 19, 1997