Apple Cider Donuts
I may not like pumpkin spice, but I go weak in the knees when it comes to apple cider this time of year.
I was given a donut pan a couple of years ago, but these bake up to the same consistency as muffins. So don’t run out and buy a pan. Make these as muffins and throw some caramel frosting on top for a decadent dessert.
Ingredients
1.5 cups Apple Cider
1 egg, large
1/3 cup sugar
1/3 cup brown sugar
3 Tbsp melted butter
1/2 cup milk (you can sub for a dairy-free milk)
1 tsp Vanilla extract
1 3/4 cup Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
Instructions
The cider needs to be reduced. Do this by simmering in a saucepan until the cider thickens and reduces to about 1/3 cup. Let the mixture cool for at least 10 minutes.
Preheat oven to 350 degrees.
Mix sugars, egg, butter, milk, and vanilla in a bowl until smooth.
Add dry ingredients until combined thoroughly.
Add the cooled and reduced apple cider mixture. Mix gently until combined.
Grease the donut (or muffin) pan. I sprinkled some cinnamon/sugar onto the pan before filling it with batter. This helps release the donuts from the pan and adds extra texture on the outside.
Pour batter into the pan, making sure not to overfill. This batter will rise quite a bit.
Bake at 350 degrees for about 10 minutes.
Enjoy
