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3 Tablespoons granulated Sugar
2 1/2 teaspoons Cinnamon, divided
2 cups All-purpose Flour
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Baking Soda
1/4 teaspoon Salt
2 large Egg Whites, lightly beaten
2/3 cup packed Brown Sugar
1/2 cup Apple Butter
1/3 cup pure Maple Syrup
1/3 cup Apple Cider
1/3 cup nonfat Vanilla Yogurt
3 Tablespoons Canola Oil
1 teaspoon Vanilla Extract
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Prheat oven to 400 degrees. Spray the molds of 2 mini bundt cake pans (6 cakes per pan) with nonstick cooking spray. In a small bowl combine the granulated sugar and 1/2 tsp cinnamon. 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. In a larger bowl combine the flour, baking powder, baking soda, salt and remaining 2 tsp of cinnamon and set aside. In another large bowl whisk together the egg whites, brown sugar, apple butter, maple syrup, apple cider, yogurt, canola oil and vanilla extract. Add the dry ingredients and stir just'til moistened. Divide the batter among the prepared molds (approx 2 heaping Tbs of batter per mold). Sprinkle the reserved cinnamon/sugar mixture on top of the batter in the molds. Bake 10-12 minutes or'til a wooden pick inserted in a doughnut comes out clean. Remove from oven, cool 2 minutes in pan, loosen and place doughnuts on a cooling rack.
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