Baked apple cider donut muffins

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.

Makes 12.