• Ann Scarberry

Apple Cider Puffins


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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