CINNAMON SUGAR CIDER MUFFINS
When you think 'baked cider donut muffins,' this is them.makes 12 muffins.
GF.
- ingredients -
1 1/2 C. apple cider
1/2 C. butter, melted
2 tsp. vanilla
2 eggs
1/2 C. apple sauce
1/4 C. maple syrup
2 C. gluten free one-to-one flour (or AP)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cloves
- cinnamon sugar topping -
1/2 C. butter, melted
1/2 C. sugar
1 T. ground cinnamon
splash of vanilla extract
- method -
Preheat your oven to 350° and butter or line a 12 cup muffin pan.
In a large bowl, whisk together all wet ingredients.
In a small bowl whisk together all dry ingredients, and then pour into large bowl and combine with wet. Mix thoroughly.
Fill muffin cups 2/3 full and bake for 20-24 minutes.
While the muffins cool, melt 1/2 C. butter in a small bowl, add vanilla.
In another shallow dish (think pasta bowl depth), mix cinnamon and sugar together.
After muffins have cooled, dip the tops of them into the melted butter vanilla mix and then roll in the cinnamon sugar.
- baker’s notes -
These are best served warm but are delicious at any temperature and stay fresh for 3-4 days, due to their rich moisture.
recipe by : sara kathryn satyarise bakehouse