These were actually supposed to be Apple Cider Donuts. However, I got 1 lone donut from my donut pan that didn’t crumble to pieces.
I promise you I buttered the pan.
I guess muffins it is.
I juiced apples last night to make some fermented apple cider (recipe coming…).
I made a little extra juice for the muffins.
Here is the evidence that I did in fact butter the pans. I hate this none stick stuff anyway. I threw my Pam spray out along time ago. I’ve ruined too many pans using it – they turn sticky and gross.
Think what it does to your body…
I only have 1 donut pan. Probably a good thing or I would have pictures of just crumbs.
After they are baked and cooled, dip them in butter and then into sugar. I wasn’t sure what kind of sugar would be the best – so I thought I’d try 3 different kinds.
The first one is coconut sugar. The second is evaporated cane juice and the third is raw sugar or turbinado sugar.
The donut got evaporated cane juice (organic sugar).
And this was the good looking one.
As far as looks go, I think they all looked equally as appetizing – as far as the sugar goes.
Evaporated cane juice.
- ¼ cup honey
- 4 eggs
- ½ cup apple cider
- 1 tsp vanilla
- 1 tsp cinnamon
- ¼ tsp cloves
- ¼ tsp ginger
- ⅛ tsp nutmeg
- ¼ cup coconut flour
- 2½ cups almond flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ¼ cup sugar of choice
- 2 tsp cinnamon
- ¼ cup melted butter
- Mix the eggs, apple cider, vanilla and honey together until well mixed.
- Add in the sifted coconut flour, almond flour, salt, spices, baking soda and baking powder.
- Mix well.
- Divide among mini muffin tins or donut pan.
- Fill about half way.
- Bake 350 for 12-15 minutes.
- Mix cinnamon and sugar of choice together until well mixed.
- When cooled, dip the top of the donuts or muffin tops into the melted butter then into the cinnamon and sugar mixture.