Apple cider doughnut holes

Ingredients:

2 cups all-purpose flour

cup white sugar

cup brown sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

Pinch nutmeg

Pinch salt

cup apple cider

2 eggs, beaten lightly

3 tablespoons oil

1 teaspoon vanilla

For topping:

cup cinnamon-sugar mixture

4 tablespoons melted butter

Instructions:

1. Preheat oven to 325 F. Liberally grease a 20-cavity doughnut hole pan or mini muffin pan with cooking spray and set aside.
2. In a large bowl, whisk together the flour, sugars, baking powder, cinnamon, nutmeg and salt. Stir in the apple cider, beaten eggs, oil and vanilla and gently mix to combine. Mixture will still be lumpy and this is normal; do not continue to overmix, as it’ll lead to tough doughnuts.
3. Using a cookie dough scoop, portion batter evenly among the doughnut hole cavities or muffin tins. Bake for about 8-10 minutes or until donuts spring back lightly when touched. Cool in the pan for about 5 minutes, then gently flip onto a wire rack.
4. Brush the tops and bottoms of the donuts with the melted butter using a pastry brush, then dredge the doughnuts in the cinnamon sugar mixture, coating completely. Serve immediately, or store in an airtight container for up to 2 days.