Spiced Apple Cider Mini-Muffins

Hello, Fall!  The leaves are turning on FMR and I have been completely inspired by the amazing weather and how quickly September has flown past.  I have so many old and new recipes to share and some amazing ideas that I’ve found on Pinterest and on other blogs and I am excited to pass them along!  Plus, my little JT is turning 4 and the Party Planning Pinterest Pinning for an epic swimming party with an Ariel/Under the Sea theme is underway!  Neither one of us can wait!!!

fall bucket list 2013

A word of caution:  do not get so wrapped up in “making memories” that you forget to pause and appreciate each day, be thankful, relax and renew.  That’s me!  I want it all!  Soaking up the sunshine and admiring the fall foliage, walks and photo ops with JT, fall festivals and crafts, hay rides and pumpkin spice everything and ten hours a day in the kitchen.  Plus a full-time job, housework and laundry.  Shwew.  It’s impossible to squeeze it all in, but dangit!  I’m gonna try!

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One source of inspiration for me this fall has been this beautiful blog, homeiswheretheboatis.net.  I love this old door and the chalkboard is amazing!  Sid got me an old door yesterday, so now I have to decide whether to leave it alone (wood) or try painting it (red or white???) and distressing it.  This display is another possibility for my chalkboard door, from thegoldenboys.com.  Sid has some thin wood that he will cut to fit and I’ll paint it with chalkboard paint.  I’m going to put the chalkboard in place with silicone??? 

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I just love it!

Now, I have a wonderful recipe from Sally’s Baking Addiction (linked – one of my favorite baking blogs) and today she has posted another awesome recipe for Homemade Apple Cider (linked).  I’m heading to Pittsburgh Williams-Sonoma to meet her at her cookbook signing (Sally’s Candy Addiction – linked!!!) on November 18th.  Can’t wait!

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I love hot cider!!  I have an antique cook stove that actually works on my porch and I love putting a Dutch oven full of local cider with cinnamon sticks, nutmeg, orange slices, a dash of cloves and a splash of ginger brandy to simmer.  It tastes amazing and the porch smells spectacular.  It’s just too cozy.

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You will love these as mini-muffins, muffins, donuts or donut holes!!!  Enjoy!

Spiced Apple Cider Mini-Muffins

By September 26, 2015

A small Mason jar of homemade caramel, an apple and a small brown bag of these Spiced Apple Cider Mini-Muffins will definitely brighten someone's day.  They are absolutely delicious and completely kid-friendly!  JT LOVED them!

Prep Time : 30 minutes. Cook Time : 10 minutes Yield : 3 dozen min-muffins Allergens : ,

Ingredients

Instructions

Pull out the egg and the buttermilk to bring to room temp.

Simmer the apple cider in a small saucepan for 15 - 30 minutes with extra cinnamon, nutmeg and a few orange slices.  This reduces the apple cider to make it stronger and more flavorful in the muffins.  Plus, you get to drink the leftovers.  You will be using 1/2 cup of reduced cider for this recipe.  Cool the cider for about 15 minutes in the fridge before using it in this recipe.

Preheat the oven to 350 degrees F and spray your muffin/donut/mini-muffin pay with Baker's Joy spray.  These muffins tend to stick!

In a large bowl, toss the flour, baking soda, baking powder, cinnamon, cloves and salt.  Stir with a wire whisk.

In a medium bowl, whisk the egg, melted butter, brown sugar and white sugar together till smooth. Whisk in the buttermilk, vanilla and 1/2 cup of reduced cider.

Pour the wet ingredients into the dry and very gently mix together with a whisk.  Mix until just combined and only a few small lumps remain.  Scoop into the baking pan, filling only halfway full for donuts and about 3/4 of the way full for muffins or mini-muffins.  Bake mini-muffins for 9 - 10 minutes and larger muffins for about 12 minutes.

To coat with topping:  mix the sugar and cinnamon in a ziplock bag.  Dip the top of the muffin in butter and place them in them in the cinnamon/sugar mixture.  Shake them, gently, a couple at a time, in the ziplock bag.

Cover tightly and store at room temp for up to 3 days.

 

 

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