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