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Low Fat Apple Cider Doughnuts With Maple Syrup Glaze

2 cups all-purpose white flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, lightly beaten
2/3 cup packed brown sugar
1/2 cup apple butter or fruit puree fat replacement
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons canola oil

1 1/4 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/4 cup pure maple syrup, up to 1/3 cup

Preheat oven to 400 degrees F. Thoroughly coat the molds of 2
mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds
evenly with granulated sugar, tapping out the excess. (If you only
have 1 pan, bake the recipe in 2 batches.). In a mixing bowl, whisk
flour, baking powder, baking soda, salt and cinnamon; set aside.
In another bowl, whisk egg, brown sugar, apple butter or fruit
puree fat replacement, maple syrup, cider, yogurt and oil. Add
the dry ingredients to the wet ingredients and stir just until
moistened. Spoon about 2 generous tablespoons of batter into each
prepared mold, smoothing the surface. Bake for 10 to 12 minutes,
or until the tops spring back when touched lightly. Loosen edges
and turn the doughnuts out onto a wire rack to cool. (If baking
in 2 batches, cool the pan, clean it, then recoat it with cooking
spray or oil and sugar).

Maple Glaze

In a bowl, combine confectioners' sugar and vanilla. Gradually
whisk in enough maple syrup to make a smooth, thick glaze. When
the doughnuts are completely cool, set them, fluted-side up, in a
wire rack over wax paper. Spoon some glaze over each doughnut,
letting it drip down the sides. (Alternatively, dip the doughnuts
in glaze.)

Yield: 1 dozen doughnuts


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