Healthy Treat: Apple-Cinnamon Mini Doughnuts

These bite-size baked apple doughnuts have all the flavor of their fried counterparts with fewer calories

Prep Time: 35 Minutes

Cook Time: 50 Minutes

Servings: 12

  • 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
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground ginger
  • 1 large egg
  • 2 tablespoons butter, melted
  • ½ cup apple cider vinegar
  • 1 cup finely chopped peeled apple

Equipment:

  • Two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size pans)

Preheat oven to 175°C. Coat two 12-cup nonstick or silicone mini doughnut pans (or two 6-cup regular-size nonstick or silicone doughnut pans) with cooking spray.

Step 2

Combine 1 tablespoon sugar and ½ teaspoon cinnamon in a small bowl. Set aside.

Step 3

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).

Step 4

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.

Step 5

Wrap the lettuce around the mixture and hold it in place with a toothpick.

 

Recipe Tip:

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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