Apple Cider Donuts
Description
If you do want to bake off the whole recipe in one go, use a quarter cup measuring cup to fill your standard pan. You’ll have some leftover batter, likely enough for 1 jumbo muffin or a few small muffins. Try to refrain from dividing that leftover batter among the filled cups — the muffins bake more evenly when they are not over filled, and you can always bake off the remaining batter in a greased or lined ramekin.
Ingreadient :
- 2 1/3 cups (230g) quick-cooking oats*
- 1 cup (136g) all-purpose flour
- 1/2 cup (114g) packed, dark brown sugar (light would probably be just fine)
- 1/2 cup (116g) sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 to 1 1/2 teaspoons cinnamon (I prefer a light cinnamon flavor)
- 1 cup yogurt
- 1/2 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup boiling water
- 2 apples, peeled and diced (I used Cortland)
Direction :
- Preheat oven to 375°F. Spray a standard muffin pan (12-cup) with nonstick spray or line them with paper muffin liners. Whisk oats, flour, sugars, baking soda, salt, and cinnamon together. Add yogurt, oil, egg, and vanilla. Whisk to blend. Stir in 1/3 cup boiling water and let stand 5 minutes. Batter will be on the wet side. Fold in diced apples. Divide batter among prepared muffin cups. (Note: Again, you will have extra batter, so don’t divide the whole batter among the cups — save some for another day or bake off the rest in ramekins.)
- Bake muffins until tester inserted into center comes out clean, 25 to 30 (maybe as many as five minutes longer) minutes. Cool 10 minutes. Turn muffins out onto rack; cool. Serve warm or at room temperature.
