2 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/4 cup butter, at room temperature2/3 cup granulated white sugar1/3 cup light brown sugar, packed2 large eggs1/2 cup apple cider2 1/4 cups chopped apples (peeled and cored – I used a combination of Macs and Empires)
1 tablespoon freshly squeezed lemon juice
1. Preheat oven to 350 degrees F. Grease and flour a 8×5-inch loaf pan.
2. Sift dry ingredients (flour through cloves) into a medium bowl.
3. In a large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture alternately with cider- about half at a time, and mix just until combined.
4. In a small bowl, toss apples with lemon juice. Stir into the batter.
5. Scoop batter into the prepared pan. Bake 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes, then remove to a wire rack and let cool completely. The muffins should keep for several days covered or wrapped well.
Sweetly Serendipity
·
This recipe was most recently featured in
Boston Organics Newsletter No. 40 of 2011.