Instructions

1. Coat a donut pan with six indentations OR 9 muffin cups with non stick cooking spray.
2. In a medium bowl stir together the flour, sugar, wheat flour, baking powder, apple pie spice, salt, and baking soda.
3. With a pastry blender cut in the butter until mixture resembles fine crumbs.
4. In a small bowl combine the egg and yogurt.
5. Add egg mixture to the flour mixture.

NOTE: At this point the mixture is a little dry but the moisture from the apple takes care of that.

1. Stir in the shredded apple.
2. Spoon batter into a large zip top bag; snip the corner about 1/2-inch and pipe batter into the prepared donut pan or muffin cups.
3. Spray a piece of plastic wrap large enough to cover the pan with non stick cooking spray; cover batter coated side down.
4. Chill 2 to 24 hours.
5. Preheat oven to 350°.
6. Remove plastic wrap; bake 15 to 20 minutes or until a toothpick inserted into the donut or muffin comes out clean.
7. In a small bowl combine the 6 tablespoons of sugar and the 1 teaspoon of cinnamon.
8. As soon as donuts are cool enough to handle, dip into cinnamon sugar to coat.
9. Serve warm