apple cider muffins

How To Make apple cider muffins

• Step 1
  PREP WORK #1 1. In a small saucepan over medium heat, reduce the 3/4 cup of apple cider, stirring every few minutes, until it measures about 1/4 cup. (This took me about 18 minutes.) Remove from heat & quickly cool in the refrigerator. (This brilliant power boost for apple cider flavor came from Sally M.)
• Step 2
  PREP WORK #2 2. While the apple cider is reducing, peel, core, and grate the apple on the box grater (coleslaw side). Set aside.
• Step 3
  PREP WORK #3 3. If you’re using nuts, measure & chop them, if you want. Set aside.
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  Step 4
  PREP WORK #4, 5, 6, & 7 4. Melt the butter in the microwave in a shallow bowl or cup, maybe 30 seconds. (Before you need it, you might need to warm it up again for a few seconds.) Set aside for now. 5. In another shallow bowl, stir 1/2 cup of white sugar & 1 1/2 teaspoon cinnamon together. Set aside. 6. Spray the cups of the muffin tin with cooking spray. 7. Preheat oven to 425°F.
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  Step 5
  Once all the prep work is done, it’s time to get out a medium bowl for the wet ingredients and a large bowl for the dry ingredients. In the medium bowl, whisk together the eggs until light. Add the applesauce, Crisco oil, brown sugar, 1/2 cup of white sugar, vanilla*, and the cooled apple cider reduction. Whisk until well-mixed. Fold in the grated apple and nuts. Set aside. * I forgot the vanilla and didn’t miss it.
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  Step 6
  In a large bowl, whisk together the flour, baking powder, baking soda, salt, 2 teaspoons of cinnamon, nutmeg, allspice, and ground cloves.
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  Step 7
  Add the wet ingredients to the dry ingredients and mix until blended. Do not overmix!
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  Step 8
  I used a 1/3 cup measuring cup to scoop the batter into the muffin pan cups, then evened out the batter.
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  Step 9
  Sally M. has a brilliant way of getting muffins to rise higher, but it involves changing the oven temperature after 5 minutes. So find a timer (watch, phone, microwave) or boss Alexa around, but be fully present & committed to your muffins. Bake at 425°F for ONLY FIVE MINUTES. Immediately turn down the oven temp to 350°F and bake for another 10-15 minutes, checking for doneness with a toothpick in the middle of a muffin. The muffins are done if the toothpick is clean or just has some crumbs. Remove from the oven and cool muffins in the pan for 10 minutes. Then take the muffins out of the pan and place them on a wire rack.
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  Step 10
  Take each muffin and dunk its top in the melted butter, then into the sugar & cinnamon mixture. Roll sides and bottom of the muffin in the sugar & cinnamon.
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  Step 11
  Continue until all the muffins are covered in cinnamon & sugar. Eat warm or room temp. Happy Fall, y’all! =^..^=
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