Skinny Cider "Donuts"

So I love fall... it's far and away my favorite season and although a part of me thinks August is too early for pumpkin ales and autumn flavors, the thought of the encroaching season puts a smile on my face.  One of my favorite things to do each fall is going apple picking followed by fresh made cider donuts.  The only issue, is that James and I are in training for a half marathon in January and a 600 calorie donut really doesn't fall into the training plan.  Henceforth, I set out to create a "skinny" version that wouldn't break the caloric bank.  Although not quite a true donut, these mini muffins are comparable to a munchkin and pack the same great flavors of the deep fried version and at 80 calories a pop, offer a much healthier option.

Skinny Apple Cider "Donuts" (makes 48 pieces)

2 cups of flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp kosher salt

3 tsp plus 2 tbsp cinnamon (divided) 

1 tsp fresh grated nutmeg

1 tsp allspice

1 tsp ground clove

1 egg

2/3 cup firmly packed Splenda brown sugar

1/4 cup honey

1/2 cup apple butter

1/3 cup apple cider

1/3 cup plain Greek yogurt

2 tbsp canola oil

4 tbsp melted butter

1/4 cup granulated sugar

cooking spray

- Preheat oven to 400 degrees

- Spray mini muffin tins with cooking spray, ensuring to coat each cup

- In a large mixing bowl, sift dry ingredients (flour, baking soda, baking powder, salt and spices)

- In a second bowl, blend together the egg, honey, apple butter, cider, brown sugar, yogurt and oil

- Slowly add the dry ingredients to the wet mixture, blending on high speed for 1 minute

- Be sure not to over mix the batter as it will stiffen quickly (a few lumps are okay)

- Scoop approx. 2 tbsp of batter into each muffin cup, filling about half way

- Bake for 6-8 minutes or until a toothpick can be inserted into a muffin and comes out clean

- Allow "donuts" to cool for 10-15 minutes

- While they're still warm, remove from the tins gently with a fork

- In a small bowl combine granulated sugar with 2 tbsp cinnamon 

- Dip each "donut" into melted butter and lightly coat with the cinnamon/sugar mixture

- Serve warm with spiked hot apple cider for a great fall treat