Gluten Free Apple Cider Muffins

Add the 1 1/2 cups of apple cider to a pan on the stove and heat over medium/high heat. Bring to a boil, then reduce the heat to medium/low and simmer until it reduces to 1/2 cup. it will thicken slightly, but not considerably during this process. Set aside to cool once done.
Preheat the oven to 425 Fahrenheit. Line a 12 cavity muffin tin with liners and set aside. For more evenly baked muffins that rise better, line two muffin tins with 6 liners and alternate spaces so they aren't over crowded.
In a medium mixing bowl, whisk together all wet ingredients, but leave the shredded apple aside for now.
Whisk in the dry ingredients, making sure to spoon and level the flour to measure. Fold in the shredded apple. Let the batter rest for 10 minutes.
Scoop into the prepared muffin tin(s), filling each pretty close to the top.
Bake at 425 for 5 minutes, then reduce the temperature to 350 and bake an additional 15 minutes or until a toothpick comes out clean. Let cool in the tray for about 15 minutes, then transfer to a wire rack to finish cooling.
Melt the butter for the coating in a small bowl. Whisk together the cinnamon and sugar in another bowl.
When cooled, remove the wrapper from the muffin, dip lightly in the melted butter, then in the cinnamon sugar coating and set aside. Repeat with all muffins and enjoy!

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