Some of you might have stopped in to hear the results on my Apple Cider Muffins. Or perhaps you wondered if I traveled by foot to pick up fresh apple cider from New York, since my last post did leave you with, “be back with the details shortly!”
My only reason for it taking 2 weeks to get back on here is being just plain busy. Life! Ha! Interviews, redecorating (assembling furniture & sewing), haircut, day trips, and then the sun came out for a few days!! I figure I have all winter when it’s gloomy & rainy to stay inside cooking & blogging. But don’t you think for one moment I forgot about making the Apple Cider Muffins (muffin tops in the end)!
Take a look at the finished product! After trying a few different batches, I couldn’t stop eating these. They are perfect 4-bite wonders that can put a smile on any face. Guaranteed!
To keep up with my goal of using local ingredients, the apples and apple cider are all from Hood River, Oregon, and were picked/processed fresh the week before use. The egg was organic and from Oregon. I used King Arthur Flour and made the apple puree, however, I would have used my homemade applesauce too! That’s right, folks – buy a dozen apples this week and make a couple quarts of applesauce. You can keep it in the fridge and eat all week, or go big and can it for winter storage. Support your local farmer, either way. Think of them of like their your neighbors, even if they are a few hours away!
- 1 1/4 cup white whole wheat flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp salt
- 1 egg, lightly beaten
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup applesauce or apple puree (below)
- 1/4 cup apple cider
- 2 Tbsp. vanilla yogurt
- 1 1/2 tablespoon canola oil
Apple Puree (for instant applesauce):
- 1 small-medium sized cooking apple
- 1/4 cup apple cider
If you decide to make the apple puree, prepare it by simmering the diced apple and 1/4 cup cider over medium-low heat until broken down, about 10-15 min. Puree with immersion blender if you have one, or you can mash it up with a potato masher or fork. You should have 1/4 cup puree. If you have more than this, return to heat and simmer until reduced. Let cool. This can also be made ahead!
Preheat oven to 375 degrees.
Spray cookie sheet lightly with cooking spray or line with parchment paper.
Combine the dry ingredients and whisk/stir well together in a small bowl. Whisk together wet ingredients in a medium bowl. Add dry ingredients to wet and stir until just combined. Add the mixture by the tablespoon-full to the baking sheet leaving about an inch between the cookies. Flatten the mounds so they can spread out and hold the topping. Mix together enough cinnamon and sugar (to your liking) and generously sprinkle it over the tops of the dough mounds.
Bake 10 minutes or until cooked through and golden color on the bottoms. Remove from the oven and turn onto cooling rack. Repeat with remaining dough. Serve warm and with a glass of leftover apple cider! It will be a blissful experience!!