Today we’re cooking very delicious apple muffins, and I’m not kidding. Once upon a time, I managed to try something like this in Beverly Hills, in some small and unimpressive cafe. That gentle, very juicy, wet muffin that just melted in my mouth, I remember to this day.
Inside were a lot of raisins and apples, and a thin and sweet crust that crunched on my teeth.
I do not know what ingredients made that muffin, but this recipe reminded me exactly of my delicious adventure.
My muffins are baked simply! They contain very little all-purpose flour, which can easily be replaced with whole grains.
For these muffins, I like to use soft cultivars of red apples like MсIntosh, Cortland, Rome, but you can also use any green ones. I add a whole teaspoon of cinnamon because this is one of the secrets of the taste of my recipe.
I advise you to make a large batch, since these cakes do not last long in my family.
Ready? Set? Let’s go cooking!
We will need: (10-12 pieces)
1/2 cup (1 cup 250 ml.) of whole wheat flour
1/2 cup of all-purpose flour
1/2 cup of oats
1/2 cup of almonds
1/2 cup of brown sugar (I use sukanat)
1 tbsp. of white sugar
1/2 tsp. of baking soda (I use baking powder)
1/2 cup of almond or any milk powder
1/2 cup of apple juice
1/2 cup of vegetable oil (I use canola oil)
1 tsp. of cinnamon
4 tbsp. of raisins
Ground cloves, ginger, nutmeg to taste
Preheat the oven to 165C / 325F.
Grind the nuts and oats to the consistency of flour.
Combine with the sugar and the remaining types of all-purpose flour. Add soda, spices.
Mix the juice, milk, oil. Combine the wet and dry ingredients.
Clean and cut the apple. Add to the main composition and mix.
Spread the dough into molds and bake for 25 minutes. For greater beauty and aroma, every muffin can be sprinkled with sugar mixed with cinnamon, but this is optional.
The muffins should brown and rise.
Tasty and healthy!