Apple Cider Baked Donut Holes

• FOR THE MUFFINS:
• 1-1/2 cup All-purpose Flour
• 1/2 cups Whole Wheat Flour
• 2-1/4 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 3/4 teaspoons Freshly-ground Nutmeg
• 1/2 teaspoons Allspice
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Cloves
• 1 cup Applesauce
• 1/4 cups Milk
• 1/4 cups Apple Cider
• 1/2 cups Brown Sugar
• 1/3 cups Vegetable Oil
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• FOR THE COATING:
• 1 cup Granulated Sugar
• 2 Tablespoons Cinnamon
• 1/2 cups Unsalted Butter, melted

1. Preheat oven to 350 F and spray a 24-count mini muffin pan with non-stick spray. Set aside.
2. In a large bowl, whisk together the flours, baking powder, cinnamon, ground nutmeg, allspice, salt and ground cloves until thoroughly combined. Set aside.
3. In a separate bowl, whisk together the applesauce, milk, apple cider, brown sugar, vegetable oil, egg and vanilla extract until smooth.
4. Add the wet ingredients to the dry and fold the ingredients together until just moistened. Do not over-mix. Fill the mini muffin molds 3/4 of the way full with the batter. Bake at 350 F for 13-15 minutes or until a toothpick inserted in the center of one comes out clean. Remove from oven. Set aside to cool for 2-3 minutes in the pan.
5. While the muffins are cooling, mix the granulated sugar and cinnamon in a shallow bowl. In another shallow bowl, add the melted butter. Coat each donut hole with melted butter and transfer to the cinnamon-sugar. Roll each one to evenly coat. Transfer to a wire rack to cool the rest of the way.
6. The donut holes will store in an airtight container for 2-3 days. Enjoy!

muffins, allpurpose, whole wheat flour, baking powder, cinnamon, freshlyground nutmeg, allspice, salt, ubc, applesauce, ubc, ubc, brown sugar, vegetable oil, egg, vanilla, coating, sugar, cinnamon, unsalted butter

Taken from tastykitchen.com/recipes/breakfastbrunch/apple-cider-baked-donut-holes/ (may not work)