I Heart Baking

  Ingredients: 1 cup of flour 1tsp of baking powder 1/4 tsp of kosher salt 1/8 tsp of ground nutmeg  3/4 of ground cinnamon  3 tbsp of butter 1 egg 1/3 cup of brown sugar 1/3 cup of apple cider  1/2 tsp vanilla extract  For topping: 4 tbsp of butter 1/3 cup of white sugar  1 tsp of cinnamon What you need: Doughnut molds Baking sheet Cooking spay Steps: Preheat oven to 350°F. Set donut molds on baking sheet, grease with cooking spray. Combine flour, baking powder, salt, nutmeg and 3/4 tsp cinnamon in medium, set aside. Heat 3 tablespoons of butter in small microwave safe bowl until melted. Crack eggs in large bowl throw away shell washing hands whisk until smooth. Add brown sugar, apple cider, vanilla and melted butter to egg whisk until combined. Add dry ingredients to wet ingredients, stir until just combined. Use spoon to fill molds all until almost full dividing batter evenly between 6 molds. Bake until a toothpick inserted comes out clean 15 to 17 minutes. Cool 5 minutes. Meanwhile

3/4 cups of butter 3cups of flour 1  1/2 cups of white sugar  1 tbsp of baking power   1/2 tsp baking soda  1/2 tsp salt 2 cups rhubarb, chopped, 1 inch 1 cup whole or almond milk 1 cup sour cream   2 lage eggs 1 tbsp almond extract  1 cup of sliced almonds Makes: 12 muffins You will need: muffin pan lined with paper liners, large ice cream scoop Preheat the oven to 350°F. Melt butter in microwave for 30 seconds on high. Set aside to cool In a large bowl mix combine the flour, sugar, baking powder, baking soda and salt. Mix well to combine. Add rhubarb with flour mixture. In a separate bowl, whisk the milk, sour cream, eggs and almond extract. Add liq ingredients and melted butter to dry ingredients and mix until just combined. Use the ice cream scoop to to divide the batter evenly between the paper liners. Sprinkle the almond slices on top.  Bake in preheated oven for 25-30 minutes or until knife or wooden skewer comes out clean. Remove from oven and allow muffins to cool slightly in