- 1 tablespoon sugar plus 1/3 cup, divided
- 1/2 teaspoon ground cinnamon plus 3/4 teaspoon, divided
- 1 cup white whole-wheat flour (see Tip)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1 large egg
- 2 tablespoons butter, melted
- 1/2 cup apple cider
- 1 cup finely chopped peeled apple
- Preheat oven to 350°F. Coat two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size nonstick or silicone doughnut pans) with cooking spray.
- Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Set aside.
- Whisk the remaining 1/3 cup sugar and 3/4 teaspoon cinnamon, with flour, baking powder, salt, nutmeg, allspice and ginger in a large bowl. Whisk egg, butter and cider in a medium bowl. Mix the wet ingredients into the dry ingredients until just combined. Fold in apple. Fill each mini doughnut cup with a scant 1 tablespoon batter (or each regular cup with a scant 2 tablespoons).
- Bake the doughnuts until a toothpick comes out clean, about 15 minutes. Let cool in the pan for 2 minutes, then tap out onto a wire rack. Dredge the warm doughnuts in the reserved cinnamon-sugar mixture to coat.
- Serving size: 2 mini doughnuts or 1 regular
- Per serving: 92 calories; 2 g fat(1 g sat); 1 g fiber; 17 g carbohydrates; 2 g protein; 2 mcg folate;21 mg cholesterol; 9 g sugars; 6 g added sugars; 88 IU vitamin A; 1 mg vitamin C; 18 mg calcium; 1 mg iron; 75 mg sodium; 32 mg potassium
- Carbohydrate Servings: 1
- Exchanges: 1/2 starch, 1/2 other carbohydrate, 1/2 fat
Body Fit by Lynette
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