One of my favorite things to eat for breakfast is a whole wheat fruit-filled muffin. Very few breakfast items keep me full until lunch (especially eggs...for some reason when I eat them I'm starving an hour later) and even fewer are as easy to grab and go like muffins are.
And my big lady girl likes to eat them in her lunch at school. So, needless to say, I make a lot of muffins.
Earlier this week I decided to try making apple cider flavored muffins. My fridge and counter are a bit over run with apples at the moment - yay for Fall! - and this seemed like the perfect way to use a few up and get my muffin fix all at the same time.
In my mixing bowl I creamed together lightly softened butter (note the sarcasm. I forget things in the microwave sometimes), vanilla and honey.
You could use sugar instead if that's what makes you happy.
But I will say, that ever since I switched over to baking with honey, my quick breads have been rising so much more beautifully. Usually Cheyenne's elevation drives me a bit nuts because things fall or turn out with flattened tops but something about using honey has been the magic trick. You have no idea how thrilled I am about this.
My MIL can attest to the fact that on Saturday when I attempted to make her blueberry muffins for breakfast they were a hot mess because they fell halfway through baking. Oops.
Then I added eggs.
I got these beauties from a friend who has chickens. I heart fresh eggs!
Next it was time for my dry ingredients: white whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg.
As the dry ingredients are blending in, pour in apple cider.
Fold in a grated apple. Or two apples if you use small-ish ones like I did.
Scoop into greased or lined muffin cups. Top with walnuts and bake for 15-18 minutes.
When they come out of the oven and are still piping hot, brush the tops with more apple cider.
Then you can dig in. If you really want to amp up the apple flavor, consider pairing it with some easy peasy crockpot apple butter.
Apple Cider Muffins
Yields about 18 muffins
1/2 cup butter, softened
2/3-1 cup honey (or sugar) depending on how sweet you want them
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup apple cider, plus a little extra
1/2 cup chopped walnuts
Preheat oven to 350. Grease or line muffin tin.
In a mixing bowl, cream together butter, honey and vanilla. Beat in eggs. Then add all the dry ingredients at once. While the dry ingredients are blending in, pour in apple cider.
Scoop the batter into prepare muffin tin. Top with chopped walnuts. Bake at 350 for 15-18 minutes or until the tops spring back when lightly touched and the muffins are golden brown. While the muffins are still hot, brush the tops with a bit more apple cider.