Apple Cider Muffins

I have attempted to modify my mom's Favorite Muffin before (here) and it went horribly, horribly wrong. After doing some research on various recipes using apple cider, I discovered that I didn't have or couldn't use all of the ingredients included. So, I went back to the drawing board to create something that worked. I got lucky this time around, and everything came out just right. I was thankful since I needed them to work for an early morning call time for our family day trip to New York City yesterday to see the Christmas Spectacular at Radio City. I think they could only be made better by my mom's apple butter slathered on them.


Apple Cider Muffins

3 eggs
3/4-1 Cup apple cider
1/2 Cup applesauce
1/4 Cup canola oil
splash of vanilla extract (teaspoon or so)
450 grams Bob's Red Mill Gluten Free All purpose flour
230 grams sugar
2 Teaspoons baking powder
1 1/2 Teaspoons xanthan gum
2 Teaspoons apple pie spice

Preheat oven to 375 degrees F. In stand mixer, combine eggs, 3/4 Cup apple cider, oil, and vanilla extract. Add flour to the wet mixture about 50 grams at a time. Add the xanthan gum, baking powder, and apple pie spice. Mixture should be a bit thin. If it is a bit on the thick side, add the extra 1/4 Cup apple cider. Grease mini-muffin tins with a non-stick spray. Bake for 40-5o minutes or until tops are golden brown and toothpick inserted in center comes out clean.


P.S. I think these would be great as an accompaniment to a holiday brunch or pot luck! See more ideas at A Gluten Free Holiday!