Gay CookMakes 12 large or 24 mini muffins

Apple cider has a natural fresh taste that enhance these muffins, but canned apple juice also works in this recipe. Apples are at their peak through the autumn and early winter months but as winter progresses, they lose flavor in storage. Use apples when they are in season for the best taste. A maple icing is optional and can be drizzled on top and sprinkled with sugared cinnamon.

Apple

  •   2 cups (250 ml)   unbleached all-purpose flour or bread flour
  • 2 tsp (10 ml)   baking powder
  • 1/2 tsp (2 ml)   baking soda
  • 1/4 tsp (1 ml)      salt
  • 1/2 tsp (1 ml)   ground cinnamon
  • 1/4 tsp (1 ml)   ground cloves
  • ¼ tsp  (1 ml)   ground nutmeg
  • 1/3 cup  (75 ml)  soft butter
  • 1/2 cup 125 ml) granulated sugar
  • 1  egg
  • 1    medium-large apple, quartered, cored
  • 1/2 cup (125 ml)  fresh apple cider or apple juice1.  Preheat the oven to 400ºF (200ºC). Lightly brush large muffin cups or mini muffin pan with melted butter or use nonstick muffin pan.
    2.  In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
    3.  In a food processor, beat the butter and sugar until creamy. Add egg and beat briefly. Add the apples and pulse only 2 or 3 times just apples are coarsely chopped. Add the cider and the flour mixture. Pulse machine on and off 4 – 5 times or just until flour is moistened.
    4.  Mound the mixture into the muffin cups. Bake for 18 minutes for large muffins or 12 minutes for mini muffins or until firm to a light touch.
    5.  Cool for 5 minutes before removing muffins. If icing the muffins cool for another 30 minutes. Drizzle icing over the top of the muffins.

Maple Butter Icing

1/2 cup (125 ml) icing sugar mixed with 1 to 2 tsp (5 to 10 ml) apple cider just enough so the icing can dribble over the muffins.