This is by far the most moist muffin recipe I've ever made. These are, in one word, delicious. They are great warm or cold - doesn't matter, they are yummy. Around this time of the year I use apple cider for any number of things - Cider Glazed Pork, Chicken in Creamy Cider Sauce, and I boil down cider to use in apple pies. I always have a bit leftover and this is the PERFECT way to use it up. I haven't tried freezing these {they don't last that long} but I would think they would freeze very well.
APPLE CIDER MUFFINS
Makes 18 muffins
1 cup white sugar
1 cup brown sugar
3/4 cup vegetable oil
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup apple cider
3/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 medium baking apples, peeled, cored and the flesh grated
Preheat the oven to 350 degrees Fahrenheit.
Line 2 muffin tins with 18 cupcake liners, or lightly grease them.
In a large bowl, mix together the sugars, vegetable oil and eggs with an electric mixer. Add all the additional ingredients and mix, just until combined.
Pour into muffin cups, filling about 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven to a cooling rack to cool to room temperature.
These look delicious!
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