A slightly indulgent Fall breakfast and sweet treat!Servings: About 16
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup Lifeway
- 1/4 cup cider reduction (recipe below)
- 1/2 cup sugar
- 1 large apple, peeled and diced
- 1/4 cup pecans, chopped
- Whipped cream and additional pecans for topping
- 2 cups apple cider
- Cider Reduction: Heat cider in a medium sauce pan to a boil (be careful not to let it boil over). Reduce heat and let the cider simmer, reducing to ¼ cup. Set aside to cool until thick.
- Preheat oven to 350 degree Fahrenheit. Spray a mini doughnut pan with non-stick cooking spray and set aside.
- In medium bowl, mix together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In large bowl, mix together kefir, cider molasses, applesauce and sugar. Add in flour mixture and until combined. DON’T OVER MIX! Fold in apples and pecans.
- Spoon batter into mini doughnut pan wells, filling each no more than halfway full (you will have extra batter for extra batches). Bake for 10-15 minutes, or until cooked through. Remove from oven and cool for ten minutes before popping out of the pan. Cool completely before topping, or enjoy warm.
- Feel free to make any adjustments or substitutions you see fit. We bet our Lifeway Organic Whole Milk kefir would make these extra creamy, and substituting pear for apple would also be delightful! In place of white sugar, try coconut palm sugar or a stevia for baking blend, if you enjoy the taste.