I found this recipe on a blog named Handle the Heat.
It is a person living in Phoenix AZ that actually made these donuts twice in a week where the temperature was 96º!
She could be crazy or....
1 Tablespoon cinnamon
1 cup sugar
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 pinch salt
2 Tablespoons canola oil
4 teaspoons lemon juice
5 Tablespoons real maple syrup
2 large eggs (lightly beaten)
2 (6-ounce) containers non-fat organic vanilla bean yogurt
4 Tablespoons butter (melted)
Preheat the oven to 400ºF.
Toss the cinnamon and sugar together in a shallow dish and set aside.
In a large bowl whisk together all the dry ingredients.
In another bowl stir together oil, lemon juice, maple syrup, eggs and yogurt.
Make a hole in the center of the dry ingredients and pour the wet ingredients into the hole.
Gently fold everything together until combined.
The batter will be thick.
Scoop batter into a piping bag or ziploc bag, snip a bottom corner with scissors, and squeeze out the batter evenly into a donut pan.
Bake for 10 minutes or until golden brown.
Let cool for a few moments and then flip over onto a cooling rack while still warm.
Use a pastry brush to brush the melted butter over your donuts and then dip each donut in the cinnamon sugar mixture to coat.
Serve immediately after coating with cinnamon sugar mixture for best texture.
Makes 12 donuts.