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Monday, October 8, 2012

Apple Cider Donut Holes!


 

 

I just can't get enough of Pinterest! I found this recipe last month and made them Friday. They made 24 regular sized muffins. I filled them half way. My son loves his muffins on the small side and he eats more. I did change the recipe a bit both times. I underlined the changes I made.

Here is the original recipe (*lost the source):

Ingredients:
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 teaspoons cinnamon
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/2 cup apple butter
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/3 cup apple cider
  • 1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
  • 2 Tbsp canola oil
  • canola cooking spray 
TOPPING & Sides:
  • 2 Tbsp unsalted butter
  • 1/4 cup sugar
  • 1 Tbsp cinnamon

My first batch

 

Ingredients:
  • 1 cup white rice and one cup brown rice flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp Pumpkin Pie Spice, 1 3/4 tsp cinnamon
  • 1 large egg yolk
  • 2/3 cup brown sugar
  • 1/2 cup apple butter
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/3 cup apple cider
  • 1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
  • 2 Tbsp coconut oil
  • canola cooking spray
TOPPING (not the sides)
  • 2 Tbsp unsalted butter
  • 1/4 cup sugar
  • 1 Tbsp cinnamon

 

2nd batch

Ingredients:
  • 1 cup unbleached flour/ 1/2 cup rice and 1/2 cup brown rice flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp Pumpkin Pie Spice, 1 3/4 tsp cinnamon
  • 1/4 tsp ground flaxseed
  • 1/4 tsp Wheat bran
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/2 cup apple butter
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/3 cup apple cider
  • 1/3 cup plain yogurt (I used plain nonfat Greek yogurt)
  • 2 Tbsp coconut oil
  • canola cooking spray
TOPPING & Side
  • 6 Tbsp unsalted butter
  • 3/4 cup sugar
  • 3 Tbsp cinnamon


Preheat the oven to 400 degrees. Mix the wet and then the dry in separate bowls. Slowly blend together. Fill the pan 3/4. Bake for 15mins.

To create the topping, melt the butter and slowly add the sugar and cinnamon. Dip and role the baked donuts into the topping.

The first batch was yummy, dense and on the dry side when cooled. The second batch definitely was moister. My son loved both batches. I personally prefer the #2 because I added the flaxseed and bran.

The first batch of topping barely was enough. I tripled the recipe for the 2nd batch and a some left over *ahem*.  I think it tastes just fine with only the top covered.

Original recipe found here.

Enjoy!

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2 comments :

  1. Looks good! I wish I could make them but I can't have dairy.

    ReplyDelete
  2. This is the ideal snack for my 4 y/o son!! It has his favorite food, his favorite drink, and one of his favorite snacks all rolled into one! Yumms!

    ReplyDelete

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