Honey-Glazed Cinnamon Donuts

These were delicious. They didn't last more then a day. And Ethan kept sneaking seconds, thirds of them. I was a little worried about the molasses but, the flavors blend perfectly and they were really easy to make. Not bad for a healthier donut. Note that you need to have a mini-bundt pan to make these. I found mine at Walmart for $10 by the other muffin tins.

courtesy of eatingwell.com

• 1 3/4 cups all-purpose flour
• 2 tablespoons plus 3/4 cup granulated sugar, divided
• 2 tablespoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup dark molasses
• 3 large egg whites
• 3 tablespoons canola oil
• 1 1/2 cups confectioners' sugar, sifted
• 2 tablespoons honey
• Approximately 1 tablespoon hot water

Preparation

1. Preheat oven to 400°F. Thoroughly coat the molds of 2 mini-Bundt pans with cooking spray. Sprinkle molds evenly with 2 tablespoons granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.)
2. Whisk flour, the remaining 3/4 cup granulated sugar, cinnamon, baking powder, baking soda and salt in a large mixing bowl. Make a well in the dry ingredients and set aside. Whisk buttermilk, molasses, egg whites and oil in another bowl. Fold the buttermilk mixture into the dry ingredients with a rubber spatula just until blended.
3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surfaces. Bake until the tops spring back when touched lightly, 8 to 10 minutes. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar.)
4. Whisk confectioners’ sugar and honey in a bowl with enough hot water to make a smooth, thick glaze. When the doughnuts are completely cool, set them, fluted-side up, on a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.)