Vegan Apple Cider Muffins
Ingredients
- 1.5 cups (354 ml) apple cider
- 1/4 cup (50 g) sugar (coconut sugar, date sugar, regular or use maple syrup), 1/3 cup for sweeter
- 1 cup (125 g) flour (i use a mix of 1/4 cup whole wheat and 3/4 cup all purpose), see note for gluten-free
- 1 tbsp almond flour , or use more flour
- 3/4 tsp (0.75 tsp) cinnamon
- 1/8 tsp (0.13 tsp) cardamom or nutmeg
- dash of black pepper
- 1/4 tsp (0.25 tsp) salt
- 1 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1 tbsp oil or applesauce (or both for extra moisture when using whole grain flours)
- cinnamon sugar topping:
- 1 tbsp cane sugar
- 1 tbsp coconut sugar or brown sugar
- 1/2 tsp (0.5 tsp) cinnamon
Preparation
Preheat the oven to 350 deg f(180 c)
Grease a donut pan or line muffin pan
Cook the cider and sugar in a saucepan over medium heat for 20 to 25 mins to reduce to a scant 1 cup
Cool the cider to room temp
Cooling will reduce the cider further to about 3/4 cup + 2 tbsp) * in a bowl, mix the rest the dry ingredients
Add the concentrated cider and oil/applesauce
Mix well to combine
If the batter is too thick, mix in non dairy milk 1 tbsp at a time until it is just a bit flowy to be able to spoon it in
If the batter is too thin, add in 1-2 tbsp flour * immediately spoon the batter into the donut pan or muffin pan
Even out the batter for even shape for donuts
Bake for 11-12 mins for donuts or mini muffins, 20-22 mins for regular muffins
Cool for 5 mins, then release from the pan
Mix the cinnamon sugar into a ziplock
Or add to a shallow bowl) * cool the donuts for another 5 mins
Brush donuts with the non dairy milk or cider, or use