Mini Maple Bundts....

It's sugaring season in New England and the annual tapping of the maple trees is a welcome sight for weary winter eyes.   Aluminum buckets hanging securely from stately maples trees are announcing to all that spring has arrived.  A scenic drive up to New Hampshire for the molten maple sugar is a welcome diversion from tedious spring chores. I bought my large jug and home I went to make these mini maple bundt goodies. They take minutes to make and bake and are a yummy breakfast or afternoon treat.
Ingredients

• 1 cup all-purpose flour 
• 3/4 tsp. baking powder 
• 3/4 tsp. baking soda 
• pinch of salt 
• 1 egg (lightly beaten) 
• 1 6 oz container plain Greek yogurt 
• 1 tsp. vanilla extract
• 1 tbsp. canola oil 
• 2 tsp. lemon juice 
• 2 1/2 tbsp. real maple syrup 

Directions

1. Preheat the oven to 400 degrees.
2. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl stir together egg, yogurt, oil, lemon juice, and maple syrup. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold everything together until just combined.
4. Divide batter evenly into a greased mini bundt pan. The batter will be pretty thick.
5. Bake for 10 minutes or until golden brown. Let cool for a minute or two and then flip over onto a cooling rack while still warm.  Make a glaze with 1/2 cup of confectionery sugar and a few tablespoon of pure maple syrup.  Stream the glaze over the mini bundts and then sprinkle with cinnamon sugar.