These bite-size baked apple doughnuts have all the flavor of their fried counterparts with fewer calories. Serve plain for breakfast, with an afternoon cup of coffee or alongside whipped cream for an after-dinner treat.
Nutrition per serving may change if servings are adjusted.
1 tablespoon sugar plus ⅓ cup, divided
½ teaspoon ground cinnamon plus ¾ teaspoon, divided
1 cup white whole-wheat flour (see Tip)
½ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
1 large egg
2 tablespoons butter, melted
½ 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 ½ teaspoon cinnamon in a small bowl. Set aside.
Whisk the remaining ⅓ cup sugar and ¾ 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.
Make Ahead Tip: Store airtight for up to 2 days; if desired, coat with more cinnamon sugar before serving.
Equipment: Two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size pans)
Try white whole-wheat flour in place of all-purpose flour in baked goods. It's made from hard white wheat berries, which makes it lighter in color and flavor than regular whole-wheat flour, but with the same nutritional properties. Look for it near other whole-grain flours. For the best flavor, store it airtight in the freezer.
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
Editing my review to add that I made these a few times and concluded that 1/2tsp of baking powder is simply not enough to give rise to the heavy whole wheat flour. They've never risen at all. They are delicious but they didn't turn out looking anything like the picture. I did mine in 2 regular size pans and they made 12 half doughnuts, moist but dense and flat. I'm thinking they need at least 1 tsp.
March 10, 2017
By: Erin Feldman
They're so good! Moist, delicious, and great for a type 1 diabetic.