FALL IS THE PERFECT TIME FOR THESE

CIDER DONUT HOLES

Donut Holes

2 cups whole wheat flour

1 1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 egg

2/3 cup brown sugar

1/2 cup applesauce

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain Greek yogurt

3 tablespoons vegetable oil

Topping

3/4 cup sugar

2 teaspoons cinnamon

4 tablespoons butter

Directions:

Preheat oven to 400 degrees.

Brush a mini muffin pan with butter and sprinkle sugar on top, shaking out the excess.

In a bowl, mix together flours, baking soda, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, mix together brown sugar, applesauce, maple syrup, cider, yogurt, and vegetable oil.

Add the dry ingredients to the wet, and stir gently just until evenly blended.

Divide the batter into the muffin pan, filling the cavities only halfway. Bake for 8-10 minutes.

For the topping: Melt the butter. In a large Ziploc bag, combine the sugar and cinnamon. When donuts are still hot, brush them with the butter and toss them in the cinnamon sugar mixture until evenly coated.

 Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

             Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc