Baked Gingerbread Donut-Muffins

• 1 cup unbleached all-purpose flour
• 34 teaspoon baking powder
• 34 teaspoon baking soda
• 14 teaspoon salt
• 12 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon nutmeg
• 14 teaspoon ground cloves
• 18 teaspoon allspice
• 1 egg, lightly beaten
• 14 cup packed brown sugar
• 14 cup unsweetened applesauce
• 2 tablespoons unsulfured molasses
• 3 tablespoons milk
• 3 tablespoons nonfat plain yogurt
• 1 12 tablespoons canola oil
• granulated sugar

1. Preheat oven to 350F Lightly coat muffin tins or mini-muffin tins with cooking spray.
2. In a medium bowl, whisk together flour through allspice; set aside.
3. 4.
4. In a large bowl, whisk together egg, brown sugar, applesauce, molasses, milk, yogurt and oil.
5. Add dry ingredients to wet, and stir just until moistened.
6. Divide batter among the prepared tins, filling each 3/4 full.
7. Bake until the tops spring back when touched lightly, about 10-12 minutes for full-size muffins or 7-9 minutes for mini-muffins.
8. Carefully remove doughnuts from pan and let cool for a few minutes on a wire rack.
9. Lightly coat muffins with canola oil cooking spray.
10. Sprinkle with or dunk into sugar; shake off excess.

flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, nutmeg, ground cloves, allspice, egg, brown sugar, unsweetened applesauce, unsulfured molasses, milk, nonfat plain yogurt, canola oil, sugar

Taken from www.food.com/recipe/baked-gingerbread-donut-muffins-443854 (may not work)