These muffins are great energy bites and can be frozen for a quick snack on-the-go. Makes 8 muffins.

¼ c. Country Cream butter at room temperature
1 ⅔ c. flour
2 tsp. baking powder
¼ c. butter-flavored shortening
1 tsp. cinnamon
⅔ c. white sugar
½ tsp. salt
1 c. Talbott’s apple cider
2 Egg-Land’s Best eggs
⅛ tsp. ground nutmeg
2 apples – peeled, cored, and diced small

Preheat oven to 350° F. Grease 8 muffin cups, or line with paper liners.
Cream butter, shortening, and sugar with an electric mixer at medium-high speed. Add eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as necessary.
Whisk flour, baking powder, cinnamon, salt, and nutmeg together in a separate bowl. Turning the mixer to low, alternate adding the flour mixture and cider, starting with flour and ending with cider. Mix well, then stir in apples.

Spoon batter into prepared muffin cups, using about 2 generous tablespoons for each.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool before serving.