Baking With Mulling Spices

Food Stories, Wine Stories

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This post originally appeared on Vinepair.

When the temperature drops, there’s nothing more heartwarming than curling up with a piping hot alcoholic beverage.

Mulled wine is a winter tradition that has stood the test of time. In fact, it’s so beloved it now has its own national holiday. No surprises here. Take one whiff of cinnamon, spice and all that’s nice and instantly evoke the best that winter has to offer. But why stop at wine? Mulling spices are our favorite addition to otherwise boring baked goods.

Want to spice up your winter morning routine? Treat yourself to our butter-free Mulled Spice Muffins.

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Mulled Spice Muffins

Servings: 1 dozen muffins

Ingredients

1 ½ cup of all purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

1 tablespoon of cinnamon

1 teaspoon of ground allspice

1 teaspoon of ground cloves

1 tablespoon of orange zest

1 cup sugar

1 cup Greek Yogurt

½ cup of oil

2 large eggs

Preheat oven to 350 degrees F.

In a bowl, sift together flour, baking powder and salt. In a separate bowl, mix together the sugar, yogurt, oil, eggs and mulling spices including cinnamon, allspice, cloves and zest. Combine the wet ingredients with the dry and mix well.

Spray a 12 cup muffin tin with vegetable oil and a sprinkle a light dusting of flour into each cup. Add batter just past halfway.

Bake for 15 minutes. In the meantime, cut up super thin slices of orange to add as garnish. Once the muffins have baked for 15 minutes, add the orange slice to the top of the muffin. Bake for another 15 minutes. Use a toothpick and pierce the center of a muffin. If the toothpick is clean, your muffins are done. If there is still wet batter, you’ll want to bake for another 5 minutes and check frequently after that.

Once the muffins are done, let them cool. Serve warm or toasted with butter and orange marmalade.

 

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