I absolutely adore fall. I love the colors, the smells, pulling sweaters out of the back of the closet, hot coffee, and baking almost anything that involves apples or pumpkin. I brought home fresh apple cider from our trip to the local apple orchard last weekend and I couldn’t wait to make these scrumptious little gems. They are very moist, full of flavor, and taste like fall in one bite.
APPLE CIDER 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.
Makes 18 muffins