October is over, and so is our weekly CSA box from Dreyers. That makes me sad, not only because I’ll miss the weekly box full of fresh produce and goodies but also because that means winter is on its way. However, I’m not ready to break out the sweaters yet. Dreyers was nice enough to put a container of apple cider in the final CSA box for the year so I wanted to bake something reminiscent of fall. I had made apple cider donuts previously so I thought I’d try something different this time and make mini muffins. These muffins aren’t very sweet, which is perfect because then they’re covered in cinnamon and sugar. How can you go wrong with a cinnamon sugar coating? I left some without the coating to feed to the baby and she didn’t seem to miss it. But I’m sure that won’t be the case in a few years.
Apple Cider Donut Mini Muffins (adapted from Serious Eats)
1 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon, divided
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/3 cup dark brown sugar
1 cup apple cider
1 teaspoon vanilla extract
7 tablespoons butter, melted and cooled, divided
1/2 cup granulated sugar
Preheat oven to 400°F. Spray mini muffin pan with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar, breaking up clumps. Set aside.
In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and fold together until just incorporated. Divide evenly between cups of muffin pans and bake for 8-10 minutes.
While muffins are baking, whisk together remaining cinnamon and granulated sugar. As soon as muffins are done, immediately turn out onto a rack and roll them first in the melted butter, then in cinnamon sugar mixture. Let muffins continue to cool on rack.
Makes 24 mini muffins.