Baked Apple Cider Doughnuts

Baked Apple Cider Doughnuts (Adapted from Diana's Desserts)

2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain Greek-style yogurt
3 tablespoons canola oil
1 large egg
1 teaspoon vanilla
granulated sugar, for preparing pans

Preheat oven to 400 degrees.

In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt.

In another medium bowl, whisk together brown sugar, apple butter, maple syrup, cider, yogurt, oil, egg and vanilla. Pour mixture into the dry ingredients and stir just until combined.

Coat doughnut pans with nonstick spray, then sprinkle each individual well with granulated sugar, tapping out excess when coated. Fill doughnut wells about two-thirds full, then gently tap the pan on the counter to release any air bubbles. Place into the oven and bake until the tops spring back when lightly pressed or a toothpick placed in the center comes out mostly clean with a few moist crumbs attached, about 9 to 12 minutes for a regular sized pan, or 7 to 8 minutes in a miniature doughnut pan.

Remove from the oven and let cool for 2 or 3 minutes before turning the doughnuts out onto a wire rack to cool completely. Clean pans and repeat process with remaining batter.

Using one small and one large pan, we made 9 large plus 12 small doughnuts.

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