Apple Cider Muffin Bites

These delicious morsels are perfect for any time of day, but will taste especially great Thanksgiving morning!

Apple Cider Muffin Bites

• 2 cups Black River apple cider
• 4 whole cloves

Place apple cider in a small saucepan with the cloves and bring to a boil. Reduce and let simmer for about 20 minutes, or until apple cider is reduced to ½ cup. Remove cloves and let the liquid cool. (You can do this a day ahead and refrigerate until ready to use.)

• 2½ cups spelt flour or 2 cups all-purpose gluten-free flour (Namaste)
• 1½ tsp. baking powder
• 1½ tsp. baking soda
• 1 Tbsp. cinnamon
• ½ cup buttermilk
• 2 Tbsp. melted butter
• 2 Tbsp. unsweetened applesauce
• 1 egg
• 1 cup coconut sugar

Preheat oven to 350°F. Mix the dry ingredients together and set aside. Mix the wet ingredients together and add in the ½ cup reduced apple cider. Beat well. Add the dry ingredients to the wet ingredients and beat well with a wooden spoon.

Grease a mini muffin tin with coconut oil or butter. Drop the batter by teaspoonful until each muffin section is about ¾ full. Do not fill up all the way. Bake for 8-9 minutes (or longer if you make them bigger.)

Remove from the oven and let sit a couple minutes. Run a knife around the edges of the donut holes and remove from the tin while still hot. Top with the Cinnamon Butter topping (below).

Topping

• 3 Tbsp. melted butter
• ½ cup organic cane sugar
• 1 tsp. cinnamon

Stir the cinnamon and the sugar together in a small bowl. Dip warm donut hole into melted butter and then into the cinnamon mixture. Place on platter.

Makes about 48 small donut holes. These freeze well for lunches.