Apple Quinoa Breakfast Muffins

Gather the ingredients. Bring the apple cider to a boil, and simmer until liquid is reduced to 3/4 cup. Set aside and let cool. Preheat oven to 400 degrees. In a large bowl, whisk together 1 cup sugar, 1 cup brown sugar, vegetable oil, vanilla, and eggs. In a separate bowl, whisk together flour. quinoa flour, baking soda, salt and cinnamon. Add sour cream to egg and sugar mixture. Whisk in apple cider, then whisk in the dry ingredients, stirring until just mixed. Fold in raisins and grated apple. Line muffin tin with muffin papers. Fill muffin tins to the top. Sprinkly the top of each muffin with about 1 tablespoon of turbinado sugar. Place muffins in the oven and turn the temperature back to 350 degrees. Bake until muffins are domed and spring back to the touch, about 18-25 minutes. Remove from oven and let cool before removing muffins from pan.