Apple Cider Muffins

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TheBeachHouse

TheBeachHouse

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I haven't tried this yet, but wondering what the 'real' bakers here would think.
I bake for my guests, but I use mixes. I try to enhance the mix using fresh apples or mashed banana.
Do you think it would work to substitute apple cider for milk in a muffin mix for a Fall flavor?
OR - do you have an apple cider muffin recipe suitable for beginners?
 
Just google it. Here are a few:
http://www.eatingwell.com/recipes/spiced_apple_cider_muffins.html
http://sweettreatsmore.com/2012/09/apple-cider-muffins/
http://acozykitchen.com/apple-cider-muffins/
 
I googled it too. And it got me thinking that all I had to do was use cider instead of milk in a mix. Just wondering if anyone had ever tried it. I know that if you bake often, the soda, flour, two kinds of sugar, vanilla, milk, fruit thing sounds simple, but to me, a mix makes life easier.
 
TheBeachHouse said:
I googled it too. And it got me thinking that all I had to do was use cider instead of milk in a mix. Just wondering if anyone had ever tried it. I know that if you bake often, the soda, flour, two kinds of sugar, vanilla, milk, fruit thing sounds simple, but to me, a mix makes life easier..
Click to expand...
You know there are some mixes that call for water instead of milk. If I were in the experimenting mood, I think I'd start with one of them. Because there would be extra sweetness from the cider, it could be toned down by adding a little bisquick to the mix.
PS I'm proud that now I experiment. When I started 6 years ago I was a non-cook who got nervous scrambling eggs.
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You might think about switching to Krusteaz mixes. They are very high quality and all you do is add water to most of them. I get them at our restaurant supply store (Cash & Carry).
Sometimes I use the mixes when I'm in a hurry and will exchange juices for the water. I use their scone mix and add different dried fruit and/or juices or syrups. One of my guests favorite is mango & white chocolate chip scones. I use a mango smoothie syrup & throw in white choc chips. At that point, the recipe is "a family secret" and I don't tell anyone that I used a mix.
 
Breakfast Nemo said:
You might think about switching to Krusteaz mixes. They are very high quality and all you do is add water to most of them. I get them at our restaurant supply store (Cash & Carry).
Sometimes I use the mixes when I'm in a hurry and will exchange juices for the water. I use their scone mix and add different dried fruit and/or juices or syrups. One of my guests favorite is mango & white chocolate chip scones. I use a mango smoothie syrup & throw in white choc chips. At that point, the recipe is "a family secret" and I don't tell anyone that I used a mix..
Click to expand...
Very helpful. Thanks.
 
Innkeep said:
TheBeachHouse said:
I googled it too. And it got me thinking that all I had to do was use cider instead of milk in a mix. Just wondering if anyone had ever tried it. I know that if you bake often, the soda, flour, two kinds of sugar, vanilla, milk, fruit thing sounds simple, but to me, a mix makes life easier..
Click to expand...
You know there are some mixes that call for water instead of milk. If I were in the experimenting mood, I think I'd start with one of them. Because there would be extra sweetness from the cider, it could be toned down by adding a little bisquick to the mix.
PS I'm proud that now I experiment. When I started 6 years ago I was a non-cook who got nervous scrambling eggs.
regular_smile.gif

.
Click to expand...
Innkeep said:
I was a non-cook who scrambled cooking eggs.
regular_smile.gif
Click to expand...
cry_smile.gif

 

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