Apple cider donuts, but make it english muffins! They’re made with apple butter and then tossed in a cinnamon sugar. A delicious fall-inspired recipe made with simple ingredients, including Califia Farms Organic Oatmilk.
In a large mixing bowl, whisk together 1 & ½ cups of all purpose flour, 1 tsp of instant yeast, ½ tsp of salt, and 1 tbsp of cane sugar. In a small mixing bowl, whisk together ½ cup of Califia Farms Organic Oatmilk and 2 tsp of apple cider vinegar. Then, whisk in 2 tbsp of melted vegan butter and ¼ cup of apple butter. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Transfer to a clean surface and knead until smooth. Transfer the dough back to the mixing bowl, cover with a kitchen towel, and let it rise until it doubles in size (about 1 hour!). Then, transfer the dough to a clean floured surface and divide it into 6 pieces. Roll each piece into a ball and then flatten it into a disc, about 1 cm thick. Let them rest for 10 minutes. In the meantime, warm up a griddle over low heat and sprinkle with corn meal. Place the muffins in the griddle and cook on each side for 8 minutes, or until golden on each side. Also, once I flip them to cook the other side, I cover the griddle to ensure they cook all the way through. While they are cooking, mix together cinnamon sugar–1/2 cup of cane sugar, 1⁄4 cup of brown sugar, and 1⁄2 tsp of cinnamon. Then, once the english muffins are done, brush them in melted vegan butter and toss in the cinnamon sugar. Enjoy fresh! Or store in the fridge for up to 4 days.
