APPLE/CINNAMON JUICY MUFFINS

Finally a Sunday where I caught some time to bake and even write down the recipe. It involves these simple, rustic apple/cinnamon juicy muffins, my friend’s Suzy’s recipe which I adapted ever so slightly. They’re simple and delicious and one of my favorite recipes on which I can always rely on.

In order to cook as sustainable as possible I use all of the apple leftovers to cook apple-lemon ice tea.

Ingredients:

  • 3 apples
  • 250 g of flour
  • 1 satchel of baking powder
  • 1 satchel of vanilla sugar
  • 2 dcl of sour cream
  • 2 table spoons of honey meda or 3 table spoons of sugar
  • zest of half of lemon
  • 1 dcl of coconut oil or melted butter (can be a combo of both)
  • 1 egg
  • 2 table spoons of cinnamon

Instructions:

  1. Peel and core the apples, then grate and leave on the side to rest a bit.
  2. In a separate bowl mix the dry ingredients.
  3. Drain the apples and cook the drained juice along with apple peal and core and a juice of half a lemon into a tea, then cool.
  4. Add an egg, oil, cream and honey/sugar into apples and mix well. Then add to the dry ingredients and mix into a sticky batter.
  5. Fill in the muffin tray and bake for 30 minutes on 180 Celsius degrees.

Serve with apple-lemon ice tea and enjoy the Sunday snack.

Enjoy,

T 🙂

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