Apple Cider ‘Puffins’
1 1/2 C. Apple cider
2 T. Melted butter
2 C. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Cinnamon
1/4 tsp. Salt
1/4 tsp. Ground ginger
1/4 tsp. Cloves
1 egg
1/2 C. Brown sugar
1/2 C. Granulated sugar
1/2 C. Milk
1/2 tsp. Vanilla extract
Coating:
1 stick butter, melted
1 C. Sugar
2 tsp. Cinnamon
To begin this recipe, you need to reduce your apple cider. Pour the apple cider into a medium size sauce pan. Bring to a simmer and allow to boil until the liquid has reduced to 1/2 cup. (The reason you are doing this is to intensify the apple flavor.)
Remove from the heat and set aside and allow to cool.
🍎 In a large bowl combine the flour baking powder, baking soda, 1 teaspoon of cinnamon, salt, ginger, and cloves. Whisk together and set aside.
🍎In another bowl whisk one egg with the brown sugar, granulated sugar, add the milk, vanilla, 2 T. of melted butter. Mix well. Add the egg. Mix well and add the cooled apple cider. Mix well by hand using a whisk.
🍎Combine the wet ingredients to the dry ingredients and just barely stir the mixture together. Do not over mix.
🍎Preheat your oven to 350° and generously spray a mini muffin pan. If you have a donut pan, you may use that as well.
🍎 using a cookie scoop, fill the muffin tins about 2/3 of the way full. Bake for 12 minutes. Remove from the oven and coat.
🍎 you will need one shallow dish for the melted butter, and one bowl with the cinnamon and sugar mixture.
🍎 dip each muffin in the butter mixture then roll in the cinnamon sugar mixture.
Place on a serving tray and serve immediately or place in an airtight container for up to four days.
Makes 48 mini Puffins.
Print Recipe Here!
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