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Healthy (Reasonably) Halloween

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Apple Cider Doughnuts (From: Eating Well Magazine, Holiday Issue 1996)

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These doughnut-shaped cakes are flavored with apple cider and glazed with maple syrup. If you do not have a mini Bundt pan, you can use a regular Bundt pan and make a coffee cake; bake it in a 375°F oven for 25 to 30 minutes.

 

  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 large egg, lightly beaten
  • ⅔ cup packed brown sugar
  • ½ cup apple butter
  • ⅓ cup pure maple syrup
  • ⅓ cup apple cider
  • ⅓ cup nonfat plain yogurt
  • 3 tablespoons canola oil

Maple Glaze

  • 1¼ cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼- ⅓ cup pure maple syrup
  1. To make doughnuts: Preheat oven to 400°F. Coat molds of a mini-Bundt pan with cooking spray. Sprinkle with granulated sugar, shaking out excess.
  2. Whisk together flour, baking powder, baking soda, salt and cinnamon in a mixing bowl; set aside. Whisk together egg, brown sugar, apple butter, ⅓ cup maple syrup, cider, yogurt and oil in another bowl. Add 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.
  3. Bake until the tops spring back when touched lightly, 10 to 12 minutes. Loosen edges and turn the cakes out onto a rack to cool. Clean the mini-Bundt pan, then re-coat it with cooking spray and sugar. Repeat with the remaining batter.

To make maple glaze: Combine confectioners’ sugar and vanilla in a bowl. Gradually whisk in enough maple syrup to make a coating consistency. Dip the shaped side (underside) of the “doughnuts” in the glaze to coat. Then set them, glazed-side up on a rack over wax

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