Cider Doughnuts with Maple-Tahini GlazeCakey, doughnut-shaped muffins. That’s what you’re making, here.

The “Cider Doughnuts with Maple-Tahini Glaze,” from the October 2017 issue of Cooking Light, ask for two nonstick donut pans, and that’s fine for me. The apple cider and apple mixture smells so apple-y in the pan. I mixed the cooked stuff in a food processor (rather than the blender), for complete efficiency. It’s thick, like applesauce.

I did indeed weigh the flour (6 oz.), then dropped in the other dry ingredients.

Simple to cook, you get “doughnuts” that are softer than muffins. The sweet tahini paste soaks right in.

PREP TIME: prep and cool apples in 30 minutes, make batter, bake for 12 minutes, cool and glaze
TASTE: apple cake, soaked with tahini maple paste

Next time, I’ll make the “Chicken Fesenjan,” from the September/October 2017 issue of Eating Well, to enjoy exotic walnuts and pomegranate molasses. Come back to my site next week, to see what happens.