In a perfect world, fall recipe season would never end. I have a hard time finding reasons why it’s not the absolute greatest food season of the year.
Example A: The excitement level of the reintroduction of the pumpkin spice latte. People. Go. Nuts. I’m almost positive that no other espresso beverage generates even half the amount of excitement.
So don’t argue with me; I’m absolutely right. And to prove my point a little bit more, here’s a recipe for some crazy-delicious apple cider muffins. I recommend using your favorite local cider and homemade applesauce or apple butter. Let’s face it–you can never have enough fall-time recipes.
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 Tbs cinnamon
- ½ tsp nutmeg
- 1 flax egg, or other egg substitute
- 1/3 cup plain soy yogurt
- 1/3 cup maple syrup
- 1/3 cup brown sugar
- ½ cup apple butter or applesauce (or try pumpkin butter or pumpkin puree!)
- 1/3 cup apple cider
- 1 tsp vanilla
- ¼ cup canola oil
Optional Mix-ins: ½ cup chopped walnuts, one chopped apple
- Preheat oven to 400 degrees and prepare two muffins tins (Recipe yields 16 standard-sized muffins)
- Whisk together flour, baking powder, baking soda, salt, and spices. Fold in walnuts, if desired. In a separate bowl, whisk together flax egg, yogurt, maple syrup, brown sugar, apple butter, apple cider, vanilla, and oil. Fold chopped apple into wet ingredients if desired. Pour wet ingredients into dry and stir until just combined. Fill muffin cups with batter, about ¾ of the way. Bake for 15-20 minutes or until a toothpick, inserted, comes out clean. Let cool for 2 minutes before moving muffins to a wire rack.