It’s that time of year again – that time when apples get turned into cider and then that cider makes it way is into a whole host of baked goods. Mmmmm! Around here (that’d be Vermont) we are a little obsessed with our apples – last weekend was the huge apple pie festival in my town and they are happening all across the state. But what everyone really talks about and craves and competes about around here are apple cider donuts. When done right, they are like nectar from the gods. When done wrong, they’re a sad non-apple-y tasting disappointment.

Apple is a hard flavor to get right in baked goods. It is a generally mild taste that can be easily overwhelmed. Using apple cider increases the taste potency since the making of cider includes using the whole fruit, therefore incorporating a lot more flavor, but even still it can get lost in the baking process.

The best way, and easiest way to get a bolder stronger flavor is to boil the cider into a concentrated reduction. And in true New Englander form of ‘calling things as they are & not wasting words’, we call this reduction Boiled Cider.

Making your own boiled cider is super simple. Boil whatever amount of cider you have until it is reduced by half. This takes some time – depending on how much you are making, but you don’t have to stand there watching or babysitting it, just check on it every 10-15 minutes until it is boiled down to your desired consistency. You can even reduce it by more than half if you want a thicker reduction. Alternatively, and I only mention it because I am a big fan of this company, and because they are based out of my home state, King Arthur Flour sells small jars of boiled cider, almost like it’s an extract. I’ve never used it (it’s a tad bit expensive! ) but if you are feeling super lazy you might want to give it a try.

Apple Cider Muffins (inspired by a recipe in Yankee magazine)

2 cups sweet apple cider

2 tablespoons ground flaxseed

6 tablespoons warm water

1/2 cup vegan butter

3/4 cup sugar

1 teaspoon vanilla extract

2 1/4 cup all purpose flour

1/2 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Topping:

1/2 cup sugar

2 tablespoons ground cinnamon

4 tablespoons vegan butter, melted

In a medium pan, bring the cider to a simmer and let it reduce down to one cup (30-45minutes) and then let cool. Preheat oven to 375F. Spray a 12-cup muffin pan lightly with oil or use cup liners. In a small bowl, whisk the flaxseed and warm water together for 30 seconds and then set aside. With a mixer, cream the vegan butter and sugar together until light and creamy, 2-3 minutes. Add the flaxseed mixture and vanilla and mix until all combined. In a medium bowl, combine the flour, nutmeg, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture in 3 additions, alternating with the apple cider and mixing well after each addition. Fill the prepared muffin tins 3/4 full with batter and bake for 16-18 minutes or until toothpick inserted in center comes out clean and muffins spring back when tops are lightly touched. Let cool completely, then prepare the topping. Melt the vegan butter and set aside. Mix the cinnamon and sugar and set aside. Using a pastry brush, brush the entire muffin with the butter and then roll in the cinnamon/sugar until completely coated. Enjoy & try not to eat them all in one sitting!!