Two Types of Apple Muffins
Ingredients
- Ingredients
- 200 grams Pastry flour
- 80 grams ground almonds
- 3 tsps Baking powder
- 60 grams golden raisin
- 2 Apple such as Granny Smith, peeled and seeds removed, about 250 g (approximately 9 ounces)
- 2 tsps lemon juice
- 150 grams Yogurt (0.1% fat)
- 1 tsp cinnamon
- 100 grams sugar
- 1 pinch salt
- 1 packet Vanilla sugar
- 8 Tbsps vegetable oil
- 2 eggs
- Fat (for the muffin tin)
- 60 grams sugar
- 3 lemon juice
Preparation steps
Grease a muffin tin and refrigerate muffin tin until ready to use. Preheat oven to 160°C (approximately 320°F) convection. Mix flour, almonds and baking powder together. Soak raisins in hot water for about 10 minutes and drain and pat dry. Cut apples into quarters. Cut about 100 g (approximately 4 ounces) apple into small cubes and mix with lemon juice and 50 g (approximately 2 ounces) yogurt and cinnamon. Mix well. Grate remaining apples finely and stir together with sugar, salt, vanilla sugar, oil and remaining yogurt. Stir in eggs and whisk flour mixture. Add apple mixture and raisins. Divide evenly into wells of muffin tin. Bake on middle rack about 25 minutes. For the topping, mix sugar and lemon juice. Sugar will not be dissolved completely. Brush over warm muffins and let cool on a wire rack.
For chocolate rum muffin dough, repeat steps for apple muffins and make some substitutions and bake as directed. Add about 150 g (approximately 5 ounces) finely grated apple. Omit yogurt apple cube mixture and raisins and replace with 120 g (approximately 4 ounces) dark grated chocolate and 1-2 tablespoons dark rum. Omit lemon sugar topping and garnish with chocolate shavings.
