Apple Cider Doughnuts (Not Fried)

Directions

1. 1
   Prheat oven to 400 degrees.
2. 2
   Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray.
3. 3
   In a small bowl combine the granulated sugar and 1/2 tsp cinnamon.
4. 4
   Distribute this cinnamon/sugar mixture evenly amongst the cake pans, shake out the excess onto a sheet of wax paper and return to bowl for use at the end of the recipe.
5. 5
   In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside.
6. 6
   In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract.
7. 7
   Add the dry ingredients and stir just'til moistened.
8. 8
   Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold).
9. 9
   Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds.
10. 10
    Bake 10-12 minutes or'til a wooden pick inserted in a doughnut comes out clean.
11. 11
    Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.