B.L.T. Pasta Salad
It’s B.L.T. in a bowl, and it takes pasta salad to a whole new level! This slammin’ side dish is crazy delicious and is sure to steal the show at your next bbq!
June 11, 2022 No Comments
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There’s nothing like going to an apple orchard on a crisp day and picking up some apples and a bag of those warm cider doughnuts. I mean, the apples are great and all, but the cider and the doughnuts are best part! Those memorable, delectable doughnuts are what I wanted to recreate but in the form of a a fluffy muffin that would be perfect for holiday brunch. Honestly, these are pretty perfect for any brunch. This recipe is adapted from Yankee Magazine. I noticed a lot of the comments on their recipe stated that the muffins were dense or dry; I was determined to make mine light as air, moist (we need a better word), while being just as flavorful as the traditional cider doughnuts. There’s a few reasons why your doughnuts could be dense: not enough liquid, not enough leavening agents, or the batter is over-mixed. So, for my recipe, it’s really important to beat the mixture on medium or low speed once you start adding the dry ingredients just until they are incorporated. I also decided to let the batter rest for 10 minutes before I portioned them out into the muffin pan. They came out perfect! They were just as delicious the next day, too! The orange-honey butter is pretty divine and compliments the cinnamon and nutmeg so well. You’re going to want to put it on everything!
*This batter yields 13 muffins. I know, annoying.
Ingredients:
2 cups apple cider
1/2 cup + 1 tablespoon unsalted butter, room temperature (plus extra for greasing your pan)
1/2 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/4 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
1 + 1/4 teaspoon teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 pink lady apple
Cinnamon-Sugar Topping:
6 tablespoons salted butter, melted
1 cup granulated sugar
1 + /12 tablespoons ground cinnamon
Orange-Honey Butter:
1 cup butter, room temperature
2 teaspoons orange zest
1/4 + 1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
2 tablespoons honey
Instructions:
1. Combine all ingredients in a medium mixing bowl and beat with an electric hand mixer for 2 minutes until well combined. Refrigerate or use immediately. I do recommend leaving the butter out about a half hour before use so it is spreadable.
2. Pour the two cups of apple cider into a medium saucepan and bring to boil. Lower the heat and simmer until the liquid has reduced to 1 cup. This should take around 30 minutes. When reduced, remove from heat and allow to cool to room temperature.
3. Preheat the oven to 375 degrees Fahrenheit and grease a 12 count muffin pan. Set aside.
4. In a medium mixing bowl, stir together the flour, nutmeg, cinnamon, baking powder, baking soda, and table salt.
5. Peel and grate the pink lady apple using a box grater. Use the larger grate that you would use to shred cheese. After all the apple has been grated, lightly squeeze some of the juice out of it and stir it into the reduced apple cider. Stir in the vanilla. Set aside.
6. In a large mixing bowl, cream (or beat) the 1/2 cup + 1 tablespoon of butter with the white and brown sugar until light and fluffy. This may take 3 or 4 minutes.
7. Add the eggs one at a time beating until well incorporated.
8. Alternately add the dry ingredients and the apple cider mixture starting and ending with the dry. You will ad them in this order: dry, wet, dry, wet, dry. Mixing just until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as necessary. Allow batter to rest for 10 minutes.
9. Portion the batter evenly into the muffin pan. I used a standard ice cream scoop to make this easier and neater.
10. Bake for 10 minutes, rotate and then cook for another 7-9 minutes, or until a knife or toothpick inserted in the center comes out clean.
11. Remove from the oven and allow to cool for 10 minutes, or until you are able to handle the muffins. Line a sheet pan with a wire baking rack and set aside.
12. In a shallow bowl mix the cinnamon and sugar for the topping together. Melt the butter. Brush the top and sides of each muffin with the melted butter and roll them in the cinnamon-sugar topping. Place on the sheet pan lined with the baking rack to allow any extra topping to fall off.
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