These bite-size baked apple doughnuts have all the flavor of their fried counterparts with fewer calories. Serve plain for breakfast, with an afternoon cup of coffee or alongside whipped cream for an after-dinner treat.

Instructions

  1. Preheat oven to 350°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.
  2. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Set aside.
  3. 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).
  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.

Tips

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. To Make Ahead: Store airtight for up to 2 days; if desired, coat with more cinnamon sugar before serving.
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