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Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:12Yield:12 servingsJump to Nutrition Facts
Cook Time:35 minsAdditional Time:15 minsTotal Time:50 minsServings:12Yield:12 servings
Cook Time:35 mins
Cook Time:
35 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:50 mins
Total Time:
50 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonsugar plus 1/3 cup, divided½teaspoonground cinnamon plus 3/4 teaspoon, divided1cupwhite whole-wheat flour (see Tip)½teaspoonbaking powder¼teaspoonsalt¼teaspoonground nutmeg⅛teaspoonground allspice⅛teaspoonground ginger1large egg2tablespoonsbutter, melted½cupapple cider1cupfinely chopped peeled apple
Cook Mode(Keep screen awake)
Ingredients
1tablespoonsugar plus 1/3 cup, divided
½teaspoonground cinnamon plus 3/4 teaspoon, divided
1cupwhite whole-wheat flour (see Tip)
½teaspoonbaking powder
¼teaspoonsalt
¼teaspoonground nutmeg
⅛teaspoonground allspice
⅛teaspoonground ginger
1large egg
2tablespoonsbutter, melted
½cupapple cider
1cupfinely chopped peeled apple
DirectionsPreheat oven to 350 degrees 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.TipsMake 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.
Directions
Preheat oven to 350 degrees 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.TipsMake 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.
Preheat oven to 350 degrees 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.
Tips
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.
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Nutrition Facts(per serving)92Calories2gFat17gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
