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Brandied Apple Cider Muffins... yes. It's five o'clock, somewhere.


Brandied apple cider muffin. Courtesy of Julie LeBlanc.

Who says you can't have your cider and dri- er, eat it, too? These moist delectables come out of the oven with the perfect blend of sweet apple and spicy cinnamon, ready for your breakfast table at a moment's notice.

If you're not sure where to get good brandied cider, stop by Dorn's Liquors & Wine Warehouse at 4140 Northwest 16th Boulevard in Gainesville. They'll be able to answer all your questions and maybe give you a few tips on your next tasty purchase. Bon Appétit!

Brandied Apple Cider Muffins

1 c. all-purpose flour
3/4 c. whole wheat flour
1 c. sugar
3/4 c. brandied apple cider
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 T cinnamon
3/4 c. raisins
1 egg, beaten
4 T butter, melted
12 candied almonds (optional)

In a large bowl, mix the flours, baking powder, soda, salt and cinnamon. Whisk to incorporate air into the batter: this will make for aerated, fluffy muffins!

In another bowl, whisk together the egg, butter, apple cider and sugar. Pour into the well in the center of the dry mixture and stir until just combined. Fold in the raisins.

Spoon into muffin tins and top with one candied almond and a dusting of cinnamon. Bake at 350F for 20 - 25 minutes, or until a toothpick comes out clean from the center of one of them.

For more muffin recipes and information on cider:
Hot Cider with Apple Brandy & Spices - to make your own brandied cider at home
Wine and Chocolate Mousse - Check out Gainesville Wine Pairing Examiner, Dan Eddy's suggestions on bubbly!


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