I call these donut muffins because I don’t have a donut pan. If you do, you’ll want to decrease the cooking time to about 10 minutes.
For the donuts:
2 cups unbleached flour
3/4 cup organic sugar (even if you don’t normally use this, it’s worth it for these because it has a bit of a molasses taste)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/2 tsp cinnamon
1 cup apple cider
1 tsp vanilla extract
For the topping:
1 1/4 cup powdered sugar
2 tbsp apple cider
1/4 cup organic sugar
1 tbsp cinnamon
Preheat oven to 325 degrees and grease a regular cupcake pan. Mix all dry ingredients, then add cider and vanilla and stir until blended. Don’t overmix. Scoop batter into greased cups of muffin pan. Bake 18-20 minutes or until the muffins spring back when touched.
Allow to cool for about a half hour before removing from pan. Combine powdered sugar and cider for topping. In another bowl, mix sugar and cinnamon. Dip each donut muffin in glaze, place on a cookie sheet or other flat dish, then sprinkle with cinnamon sugar mixture.
This morning, I was needing to get out of the house for a bit, so I wandered outside with my camera again. The great thing about my town is that it’s so eclectic. There’s a small downtown, a lot of residential, then farm country and that’s all on Main Street.
I am a volunteer for findagrave.com and I have been sitting on a request since August 28th, so I decided to go fulfill that. The cemetery is at the end of the road and before that, there is a dairy farm. So I have an odd mix of cows and headstones.
My daughter and I had some one on one time tonight as we walked along and I snapped photos of things she thought were pretty. Of course I also got shots of the most beautiful thing out there at the time – her!