Makes 6 donuts
- 1 1/2 tsp. cinnamon
- 1/3 cup sugar
- 1 cup cake flour
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- Pinch of salt
- 1 large egg
- 1 (6 oz.) container nonfat vanilla Greek yogurt
- 1 tbsp. canola oil
- 2 tsp. lemon juice
- 2 1/2 tbsp. pure maple syrup
- 1 tbsp. unsalted butter, melted
- Preheat oven to 400 degrees F. Spray a donut pan with nonstick cooking spray.
- In a wide, shallow bowl stir the cinnamon and sugar together. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the egg, yogurt, canola oil, lemon juice, and maple syrup. Make a well in the center of the dry ingredients and add the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until just incorporated. Do not overmix. (The batter will be thick.)
- Transfer the batter to a pastry bag (or resealable plastic bag and then snip off one corner). Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3 to 3/4 full. Bake donuts for 8 to 10 minutes, until they’re golden brown and spring back when lightly pressed. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two before flipping them out onto the rack.
- When the donuts have cooled enough to handle (just another minute or two after you flip them out), working with one donut at a time, brush the top with melted butter and then dip in the cinnamon sugar mixture. The sooner you eat these donuts, the better they are, but they are still tasty for a day or two after baking.
Courtesy of: http://traceysculinaryadventures.blogspot.com/2012/06/baked-maple-cinnamon-sugar-donuts-and.html