The star of today’s post is, as you could probably guess, an apple. I don’t think there is any other fruit that can be used in so many ways. You can enjoy it raw, in cakes, marmalades, salads, juices, soups, pancakes, wine- you name it. The thing I like most about apples, aside of the taste, is the fact that they are available all year round, even though the actual season is between August and October.
I already posted few recipes with apples here before, which turned out great. So why not do it again? And since I have a soft spot for cupcakes and muffins of all kinds, it came quite naturally to bake them.
The muffins turned out so soft and moist, I did regret a little that I only made one batch of them. I thought of putting a swirl of cream on top of them, but I abandoned the idea with the first bite.
I did burn my mouth a bit eating them only few minutes after they came out of the oven. The smell in the kitchen was just too tempting and I just could not wait any longer. The problem was, neither could Philipp. And so by the time they cooled down completely, half of the muffins were already gone.
Preparation time: 15min
Baking time: 25min
Makes 12 muffins:
Ca 250g (ca 3 small) apples
1-2- tablespoons of lemon juice
2 teaspoons baking powder
Pinch of bicarbonate soda
1 tablespoon vanilla sugar
80ml vegetable oil
250g plain yogurt
Preheat the oven to 180°C (circulating air 160°C).
Wash and peel the apples. Remove the seeds and cut into cubes. Drizzle with lemon juice and set aside.
Sieve the flour, baking powder and soda into the bowl. Beat the egg and the sugar until frothy, then pour it into the bowl with flour. Add the vanilla sugar, oil and yogurt and combine everything. Gently stir in the apples.
Using spoons spread out the batter into the prepared muffins molds. Bake for ca 25 minutes until golden brown. Take the muffins out and leave to cool down.