Up here in the Northeast, we really like our apple cider donuts. I’m not quite brave enough to attempt donuts, but I was up for modifying my regular muffin recipe to make a healthier (ok, a *slightly* healthier) version of one of our favorite desserts.
So, here’s the recipe! Makes 12 muffins.
1. Preheat oven to 400 degrees, and grease muffin tin.
2. In a bowl, add:
- 1 1/2 cups of all purpose flour
- 1 cup of oats
- 1/2 cup of sugar
- 1/3 cup of honey
- 1/3 cup of melted butter (just grab the whole stick, we’ll be using the other third later)
- 1 cup apple cider
- 1 egg
- 1 tsp salt
- 1 tsp vanilla
- 2 tsp baking powder
- 2 tsp cinnamon
3. Break up the egg so that it will spread evenly in the batter, then mix until everything is moist. This won’t take long, and don’t overmix!
4. Spoon in 1/3 cup of batter into each segment of the muffin tin. Bake for 15-20 minutes (keep an eye on them!)
5. Remove from oven and let them cool. While they’re cooling, melt the rest of that stick of butter in a bowl, and in a different bowl mix mix together sugar and cinnamon. When the muffins are still warm but not hot, you’re going to dip the top of the muffins in the butter, then dip them right into the cinnamon sugar and then set them on a plate to dry. (Or not.)
I figure that the oats and the honey have to make it at least slightly healthy… right? Maybe? A little bit? Well, regardless, it can’t be as bad as a bunch of apple cider donuts, and they’re simple enough and there are enough good deals on cider right now for this to be our favorite Fall breakfast treat.
The Muffin Man agrees.