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Baked Apple Donuts
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 medium | apple |
| 1 tsp | ground cinnamon |
| 2 Tbsp | granulated sugar |
| 1 cup | all-purpose flour |
| 3/4 tsp | baking powder |
| 3/4 tsp | baking soda |
| 1/4 tsp | salt |
| 1 | egg replacer |
| 3/4 cup | non-dairy yogurt |
| 1 Tbsp | canola oil |
| 2 tsp | lemon juice |
| 2 Tbsp | agave nectar or other sweetener, (use less if you used a flavored yogurt) |
Preheat oven to 400°F. Lightly spray your donut pan and set aside.
Toss apples with cinnamon and sugar and set aside.
In a medium bowl, combine flour and other dry ingredients with a whisk. In a small bowl, combine remaining ingredients thoroughly, then add the wet to the dry. Fold in gently until no dry spots remain. The resulting batter should be light, airy and pretty darn easy to work with.
Divide your chopped apples among the donut cups, adding as much or as little as you like. I like a lot of fruit, so I filled the cups about 1/3 full. Divide the batter among the cups on top of the apple, pressing down and shaping a bit with your fingers. The donut cups should be full and you should have exactly enough dough to make 6 regular donuts or 12 mini donuts.
Bake 9-10 minutes until the tops are golden brown. Allow to cool 1 minute in the pan before inverting onto a wire rack.
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