We are finally in September…so bring on Fall! I am SO ready for sweaters, cold weather, holiday meals, and apple cider. This recipe for Apple Cider Donut Muffins is the perfect way to ring in the fall season.
As I write this, I am half watching the Bachelor in Paradise finale, but just started to hear a funny sound. I turned down the tv volume. Then turned off the air conditioner (it is still 85 degrees here in Orange County, so no cold weather for us Californians yet). I can still hear something, so I peek my head out the window and can you believe, it’s pouring rain! It’s like the clouds knew that I was writing a fall blog post and needed a little rain to make it feel more authentic.
Anywho, back to the recipe. This is a new recipe, and I have to say, I was pleasantly surprised with the outcome. As most people with egg allergies know, not all egg substitutes translate very well.
Fortunately, the egg substitute worked REALLY well in this recipe.
Like all of my recipes, I make sure that they are simple enough, and do not require any ingredients that most people would not have already in their kitchen.
If you saw my post on Instagram – here is the answer to the question. The muffin on the right is baked with this recipe, which means NO EGG! The muffin on the left was baked with egg. Who says people with food allergies have to miss out??
Please comment below with any feedback, suggestions, or just to say hello! Enjoy!
Apple Cider Donut Muffins (egg-free, dairy-free, nut-free)
- 1 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 tsp. cinnamon
- 1/4 tsp. nutmeg
- 3/4 cup apple juice
- 1 egg substitute – 1 tsp. baking powder + 1 1/2 T. water + 1 1/2 T. oil
- 1/2 tsp. vanilla extract
- Sugar topping – 4 T. melted dairy-free margarine, 1/3 cup sugar, 1/2 tsp. cinnamon
- Preheat oven to 350 degrees.
- Grease a mini muffin pan (or regular muffin pan if you are making regular sized muffins)
- In a bowl, combine apple juice, egg substitute, and vanilla.
- Stir in flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Pour batter into muffin pan and bake in oven for 15 minutes (or until toothpick comes out clean).
- Melt dairy-free margarine in a bowl. In a separate bowl, mix sugar and cinnamon for topping.
- After muffins are finished baking, coat each muffin in light layer of margarine, then roll in sugar and cinnamon topping.
- Let cool, then enjoy!
Batter that is safe to lick the spoon!
A picture of my dining table that was built by myself and my hubby! And of course, featuring my favorite Target dishes we got for our wedding.