Apple Cider Muffins

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp 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 - I used a combination of Macs and Empires)
• 1 Tbsp freshly squeezed lemon juice

1. Preheat oven to 350°F. Grease and flour  8×5-inch loaf pan or grease muffin tin (or line with paper liners)

2. Sift  flour, baking powder, salt, baking soda, ground cinnamon, and ground cloves into a medium bowl.

3. In a separate large bowl, use an electric mixer to cream together butter and sugars. Beat in eggs. Add in flour mixture (from medium bowl) 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 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.  If making muffins, bake approximately 20-25 minutes, until toothpick inserted in center of one muffin comes out clean. The muffins should keep for several days covered or wrapped well.