Pomme d' Amour

I left the window open,

so the Spirits of Autumn could find their way in.

They could sing to me as I lay to rest in the early morning hours

between dark and light.

Chill air swirled around the bed licking my face.

Oooh!

Beneath the covers was another poem entirely...

warm bodies of flesh and fur entwined

in a sensual embrace of drowsy half-sleep,

as the ruby light streamed in.

If ever I decided to arise,

I knew exactly what I wanted.

Apples.

The fruit of love,

it's cider the star nectar

during the Season of The Witch.

Get ready.

These are gonna knock your sweet conical hat right off its axis...

Bewitching Cider Muffins

For the Muffins:

  • 1-1/2 C all purpose gluten free baking flour
  • 1/2 C xylitol 
  • 1 tsp baking powder
  • 1/2 tsp. baking soda
  • Celtic salt
  • 1 Tbsp ground organic cinnamon
  • Ground organic nutmeg
  • 1 flax "egg"
  • 3/4 C apple cider
  • 1/2 tsp pure vanilla extract
  • 1 organic apple, chopped (Gala or Pink lady work so well here!)

For the Glaze:

  • 3 Tbsp vegan butter (flax/olive oil)
  • 1 Tbsp ground organic cinnamon
  • 1 Tbsp pure maple syrup

First preheat your oven to 350F.

Make the flax "egg": Take 1 tablespoon of flax meal, and three tablespoons of water, and whisk together in a small bowl. Set it aside.

Now combine all your dry ingredients in a large bowl and whisk together until well blended. No lumps please! *A word about xylitol: it is an excellent plant sugar substitute when you need a dry measure, but, it is highly toxic to animals, so be careful and don't let your fuzzies anywhere near it. Alternatively, you can use powdered stevia, though it won't be an equal measure, so try a few teaspoons or packets and see how the batter tastes to you. You can always adjust it.

Next, slowly add the wet ingredients and keep whisking until you have a smooth texture. If it's too thick, you can add a little splash more of cider. Pour the apples in, and fold in gently. 

Oil your muffin pans with a little olive or avocado oil on a paper towel in each section. This will keep them from burning without adding too much oil. Pour into the pans, and pop them in the oven. Bake for 15-18 minutes, until a toothpick or knife through the center comes out clean.

This batter will make eight muffins if you fill them 3/4 full (as shown), or six if you fill them to the top. Whenever you have empty muffin sections in a pan, fill them with water to the same height as you have the batter in the others...it will help them to cook evenly.

Now you can make the glaze.

Melt the vegan butter in a pan, and whisk in the cinnamon until it's well blended. Then add in the maple syrup. Taste it. If you like it sweeter, add a little more syrup or some stevia. As is, they are purrfect in my book, especially enjoyed with a warm mug of sweet cider. 

When the muffins are done, transfer them to a plate or cooling rack, then drizzle the glaze on top. 

Just what the Sorceress ordered!

Just what the Sorceress ordered!

Luscious Ones, bite into these lustily and enjoy every naughty little crumb. You will love them.

Whatever to do with the rest of that cider, you ask?

Pop it in the freezer, in a larger container as it will expand, then thaw it next week when we'll concoct a few more ways to play with this sexy brew...

Meow!

xxx Alise