This Apple & Walnut Salad recipe is from Earth to Table Every Day by Jeff Crump & Bettina Schormann. Now available!
Apple Cider Muffins
- 1 cup white sugar
- 1 cup dark brown sugar
- ¾ cup grapeseed or vegetable oil
- 3 large eggs
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1 cup pure apple cider
- ¾ cup sour cream
- 1 ½ tsp pure vanilla extract
- 2 medium apples, peeled and grated (ideally crisp baking apples, Granny Smiths or Mutsus)
Preheat oven to 350°F. Butter and flour a 12-cup muffin tin. In a medium bowl, whisk together white sugar, brown sugar and oil. Add eggs and whisk to combine.
In another bowl, sift together flour, baking soda, salt and cinnamon. In a third bowl, whisk together apple cider, sour cream and vanilla.
In 3 additions, add flour mixture and apple cider mixture to sugar mixture, folding with a spatula to combine. Fold in apples then pour batter into muffin cups. Fill the cups about ¾ of the way to the top. Bake, turning halfway, until muffins spring back to the touch, 20 to 25 minutes. Remove from oven and cool on a rack.
Make 12 muffins.