2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice
Directions:
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 cup butter, at room temperature
2/3 cup granulated white sugar
1/3 cup light brown sugar, packed
2 large eggs
1/2 cup apple cider
2 1/4 cups chopped apples (peeled and cored)
1 tablespoon freshly squeezed lemon juice
Directions:
Preheat oven to 350 degrees F. Grease and flour a 8×5-inch loaf pan.
Sift dry ingredients (flour through cloves) into a medium bowl.
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.
In a small bowl, toss apples with lemon juice. Stir into the batter.
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.
