Nutrition

Ingredients

• 1-1/2 cups apple cider or juice
• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons vegan butter-style sticks, melted
• 2 tablespoons unsweetened almond milk or other nondairy milk
• Confectioners' sugar, for dusting

Instructions

1. 1 Preheat oven to 350°. To prepare pan, take a 5x5-in. square piece of foil and place it over one of your fingers. Fold the foil around your finger, gently folding the sides up, to create a mold. Place into one muffin cup, press into sides. Repeat with remaining 11 cups. Grease with cooking spray.
2. 2 In a small saucepan, over medium heat, bring apple cider to a boil. Reduce to a simmer; cook until liquid has reduced to 1/2 cup, about 15 minutes. Cool completely.
3. 3 In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg. Pour in reduced apple cider, melted vegan butter and dairy-free milk. Stir to combine, do not overmix.
4. 4 Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a prepared pan, filling cavities three-fourths full.
5. 5 Bake until a toothpick inserted in the center comes out clean, 10-12 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
6. 6 Dust with confectioners' sugar before serving, if desired.

Original Source

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