Apple Cinnamon Glazed Mini Doughnuts

This morning I received an email from a reader requesting some healthy fall dessert recipes, and so I came up with this mini doughnut recipe. It's pretty simple and straightforward, which means you don't have to own a doughnut shop to make them. One thing you will need, however, is a mini doughnut pan. Once you have made the doughnuts, save about 10 of them (without glaze) to make a delicious cheesecake recipe that I will be posting soon...

Ingredients

 1 Box Hodgson Mill Gluten-Free Apple Cinnamon Muffin Mix

 3 Tablespoons Stevia 

 2 Tablespoons Melted Fat Free Butter

 1 Large Egg

¾ Cup Skim Milk

 1 Tablespoons Stevia

 2 Tablespoons Melted Fat Free Butter

 3 Tablespoons Skim Milk

½ Teaspoon Gluten-Free Vanilla Extract

Preparation

Combine muffin mix, stevia, butter, egg, and milk in a bowl. Fill each doughnut cup approximately halfway full and store remaining mixture in the refrigerator. Bake at 375°F for 15 minutes. Remove doughnuts from pan and fill with more mixture. Bake for 15 minutes. Continue to do so until you use all the mixture. Mix stevia, butter, milk, and vanilla extract in a bowl and glaze doughnuts. Sprinkle some cinnamon on top... Enjoy!

Makes 35 Mini Doughnuts

Note: If wanting to use sugar, simply substitute stevia for regular sugar. Same goes for the milk and butter.