Instructions: Preheat oven to 400 degrees F. and grease twelve 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 3/4-inch deep).

Lightly toast walnuts and chop fine. Core and peel apple and cut into 1/4-inch dice. Into a bowl sift together flour, baking powder, cinnamon, and salt. In a saucepan melt butter and stir in brown sugar. Remove pan from heat. Whisk cider and egg into butter mixture until smooth and add to flour mixture, stirring until combined well.

Stir in walnuts and apple. Divide batter among muffin cups and bake 15 minutes, or until golden.

Make glaze while muffins are baking:
In a 2-quart saucepan boil cider 15 minutes, or until reduced to about 1/2 cup, and pour through a sieve lined with 4 layers of cheesecloth to remove sediment. Return cider to cleaned pan and add sugar. Simmer mixture, stirring, until syrupy, about 5 minutes.

While muffins are still warm, with a wooden pick make several holes in top of each muffin. Brush warm glaze over muffins several times until absorbed.

Yield: 12 mini-muffins

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