Apple Cider Brown Bobbys; Susan Hutchinson Blog

http://www.susanhutchinson.com/apple-cider-brown-bobby-doughnuts-muffins/

Apple Cider Brown Bobby Doughnuts or Muffins 

10/13/16 | Recipes

Who doesn’t love Apple Cider doughnuts or muffins this time of year?  Especially with freshly made apple cider…

I found a recipe last week for Apple Cider Doughnut Muffins and thought “hmmm…I wonder if I could convert that and bake them in the Brown Bobby Machines….?”  Well, YES I COULD!  Yay me!  lol.

Now, for those of you who are wondering… “What’s a Brown Bobby Machine?” or, “why are they triangular?” – see this previous post!!  

So, the original recipe is for “doughnut-like” muffins.  I realize most people don’t have a Brown Bobby machine and so I’m posting this recipe for those of you who have muffin tins to bake muffins in.  I’ll also include instructions for baking them in the Brown Bobby machines – just in case there’s someone out there with a machine that wants the recipe!!

 

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Apple Cider Brown Bobby Doughnuts or Muffins

Author: Susan

Recipe type: Breakfast

Cuisine: who knows! :)

Prep time:  15 mins

Cook time:  15 mins

Total time:  30 mins

Serves: 12 muffins/15 doughnuts

 

Doughnut-like muffins - so very yummy!!

Ingredients

• 1½ cups apple cider - simmered down to ¾ cup (makes it stronger & condensed)
• ½ cup buttermilk
• ½ cup lard (or butter - see note at the bottom!!)
• ½ cup granulated sugar
• ⅓ cup brown sugar
• 2 large eggs, slightly beaten
• 1½ teasp baking powder
• ¼ teasp baking soda
• 1 teasp ground nutmeg
• ¾ teasp sea salt
• 1 teasp vanilla extract
• 2⅔ cups unbleached all-purpose flour

Instructions

1. FOR MUFFINS:
2. preheat the oven to 400, line muffin tin with papers or spray with Pam (or similar)
3. Combine the ¾ cup simmered-down cider and ½ cup buttermilk in a small bowl, set aside.
4. In a medium sized mixing bowl, cream together the lard and sugars until smooth
5. Add the eggs and beat until fluffy
6. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla
7. Stir in the flour, alternating with the apple cider/buttermilk mixture - about ⅓ of each to a time - beginning and ending with the flour - mix until thoroughly combined.
8. Spoon batter evenly into the prepared muffin pan.
9. Bake for 15 minutes or so - allow to cool enough to handle - you want to dip them in the butter (below) while they're warm!
10. Topping! - melt ½ stick butter. In a small bowl, place ¾ cup sugar and 1½ teasp ground cinnamon. Dip the baked muffins in the butter and roll in the cinnamon sugar - you can either remove the muffin papers and dip/roll the whole muffin or leave the papers on and just do the tops.
11. ENJOY!!!!
12. FOR BROWN BOBBYS -
13. Mix the batter and topping as per instructions above.
14. Turn the machine on high and let it get hot - 5 or 6 minutes? Don't let it overheat!!
15. Spray the molds with Pam - fill the molds with the batter - just until covered - don't overfill. Close the machine and bake for 4 minutes. Insert a knife in the "seam" of one of the doughnuts to check for "doneness".
16. One note - the original "muffin" recipe called for butter instead of lard. I used lard to make the Brown Bobbys - they come out better with lard. You might want to use butter instead if you're making the muffins.