Apple Cider Doughnut Muffins
We had our first windy storm today. Perfect baking weather! I'd had a hankering to make some apple cider doughnut muffins for a while. I didn't have an exact match for this recipe, so I made some minor adjustments.
ETA: The above link apparently doesn't work - it's a cached site, and the blogger has changed locale but didn't bring over older recipes. This one was in the list of possibles, too.
Also editing to say I dropped off the egg in the recipe when I wrote this post. Sorry!
Ingredients:
1 cup apple cider
1 tsp vanilla
2 1/4 TB melted coconut oil (or 3 TB melted butter)
4 tsp boiled cider*
1 large egg
1/2 cup white whole wheat flour
1 1/2 cup all purpose flour
1/3 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
Preheat oven to 350 F. Grease a 12 cup muffin tin or 24 cup mini muffin tin.
In a large bowl, sift together flour, sugar, baking soda, powder, salt and spices. In a two cup measuring cup or medium bowl combine wet ingredients except the coconut oil, whisking slightly. Add the melted coconut oil last (it'll solidify fast) and then pour into the dry ingredients. Mix until just incorporated - overmixing equals tough muffins, of course.
Fill muffin tins 1/2 to 3/4 full and bake - 20 minutes for regular, 15-18 for mini.
Remove from pans right away. Melt about four TB of butter in a shallow dish and also have sugar or cinnamon sugar in a shallow dish. While the muffins are still hot, dip the tops (I did a full dunk) in the melted butter and then in the sugar.
*You can buy boiled cider or make it yourself. I didn't measure closely, but 1 liter would make about 1 cup of boiled cider. Place cider in a sturdy pot, bring to boil and then reduce to simmer. Simmer, simmer, simmer for a LONG time, stirring occasionally, until it reduces substantially. When it starts to thicken, you'll need to stir frequently to keep it from burning. It does take a long time to make, but the concentrated apple flavor is totally worth it.
These are super fluffy and moist and SO taste like autumn.
ETA: The above link apparently doesn't work - it's a cached site, and the blogger has changed locale but didn't bring over older recipes. This one was in the list of possibles, too.
Also editing to say I dropped off the egg in the recipe when I wrote this post. Sorry!
Ingredients:
1 cup apple cider
1 tsp vanilla
2 1/4 TB melted coconut oil (or 3 TB melted butter)
4 tsp boiled cider*
1 large egg
1/2 cup white whole wheat flour
1 1/2 cup all purpose flour
1/3 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
Preheat oven to 350 F. Grease a 12 cup muffin tin or 24 cup mini muffin tin.
In a large bowl, sift together flour, sugar, baking soda, powder, salt and spices. In a two cup measuring cup or medium bowl combine wet ingredients except the coconut oil, whisking slightly. Add the melted coconut oil last (it'll solidify fast) and then pour into the dry ingredients. Mix until just incorporated - overmixing equals tough muffins, of course.
Fill muffin tins 1/2 to 3/4 full and bake - 20 minutes for regular, 15-18 for mini.
Remove from pans right away. Melt about four TB of butter in a shallow dish and also have sugar or cinnamon sugar in a shallow dish. While the muffins are still hot, dip the tops (I did a full dunk) in the melted butter and then in the sugar.
*You can buy boiled cider or make it yourself. I didn't measure closely, but 1 liter would make about 1 cup of boiled cider. Place cider in a sturdy pot, bring to boil and then reduce to simmer. Simmer, simmer, simmer for a LONG time, stirring occasionally, until it reduces substantially. When it starts to thicken, you'll need to stir frequently to keep it from burning. It does take a long time to make, but the concentrated apple flavor is totally worth it.
These are super fluffy and moist and SO taste like autumn.