Vermont Apple Cider Donuts with Maple Glaze by Reagan

[BakerAunt]

Vermont Apple Cider Donuts with Maple Glaze
Submitted by reagan on October 08, 2003 at 9:15 pm

2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 large egg, lightly beaten or 2 egg whites
2/3 cup brown sugar
1/2 cup apple butter
1/3 cup maple syrup (diabetic syrup may be used)
1/2 cup apple cider
1/3 cup plain, nonfat yogurt
3 T canola oil

Mix all the ingredients.
Pre-heat oven to 400 degrees. Coat mini-Bundt pans with nonstick cooking spray. Put about 2 generous tablespoonfuls of batter into each mold and bake for about 10-12 minutes. Tops spring back when touched lightly. Loosen edges and turn onto a cooling rack.

Maple Glaze
In a bowl combine the following: 1 1/4 cup sifted confectioners sugar, 1 tsp. vanilla, 1/4-1/3 cup maple syrup - dip the doughnuts in the glaze to coat.

Nutritional Breakdown
252 calories, 3 G protein, 4 G fat, 52 G carbs, 255 MG sodium, 15 MG cholesterol.
The above breakdown is based upon using regular syrup, and 1 egg versus 2 egg whites.

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