These apple juice donut biscuits were a delight to make from beginning to end, however the minute I hauled them out of the stove was the best. The kitchen possessed a scent like cinnamon, and it felt like Fall had shown up, regardless of whether actually it's still summer :)
The surface of these donut biscuits is rich and cakey, with an extremely pleasant 'doughnutty' scrap. In the event that you know my Apple Cider Doughnut Cake you'll recognize what I mean. The cinnamon glossing over, included when the biscuits are still warm, give them that exemplary juice donut vibe. They'll be simply ideal for your fall morning meals and early lunches.
The cinnamon glossing over is made by first brushing the warm biscuits with liquefied spread. At that point I actually move them in a bowl of cinnamon sugar to cover them everywhere. That is significant in light of the fact that you're going to need to get a portion of that sweet hull in each chomp. It's additionally why I don't utilize paper biscuit liners with this formula, however you unquestionably can on the off chance that you like.
- dry ingredients
- 2 1/2 cups all purpose flour
- 1 cup oat flour
- 1 1/2 cups granulated sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- wet ingredients
- 1 cup apple cider
- 3/4 cup applesauce (you can also use apple butter)
- 3/4 cup vegetable oil (corn, canola, safflower)
- 3 large eggs, at room temperature
- 2 tsp vanilla extract
- topping
- 6 Tbsp butter, melted
- 1 cup sugar
- 1 tsp cinnamon, use more depending on how cinnamon-y you want your coating
- Preheat oven to 350F Lightly butter muffins pans.
- Whisk the dry ingredients together to combine.
- Whisk the wet ingredients together in another bowl.
- Add the wet ingredients to the dry and whisk until just combined, don't over mix.
- Scoop the batter into the muffin cups and bake for about 19 minutes.
- Meanwhile stir the sugar and cinnamon together for the topping.
- Let the muffins cool for about 5 to 10 minutes, then remove from the pan.
- Brush the muffin tops (and sides if you like) with melted butter, then roll in the cinnamon sugar to coat really well. If necessary, coat twice to get a good coverage.
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