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Apple muffins
I always loved apple muffins, but today I decided to change the recipe a little bit and it was a delight. What I changed? I actually made muffins a little bit healthier or maybe a whole lot healthier you decide. The taste didn't change that much, it's still really really tasty and it satisfies the sweet tooth most of us have a problem with.
It's really easy recipe that doesn't differ that much from your usual one. So, let's get to it!
Ingredients:
-200 grams of whole wheat flour
-100 grams of brown sugar
-cinnamon (I put a looooooooot of it - like 2 spoons, but you can use as much as you like)
-2 tea spoons of baking powder
- 3/4 teaspoon Himalayan salt
-1/4 cup coconut oil
-1 egg
-3 apples
-Soy milk or any other milk you use (I don't have the exact measurement for this as I use it until dough is the consistency of your regular pancakes)
First you grate the apples in one bowl and let it sit for half an hour to make sure that all the unnecessary water gets out of the apple. This way you won't need to use a lot of flour and your muffins will stay light and juicy. When the half hour passes press on the apples and toss the water out of the bowl.
In another bowl mix the flour, sugar, salt, baking powder and cinnamon.
After you mixed the dry ingredients add egg and coconut oil in that bowl. Mix it with the spoon until all the oil covers all the dry ingredients and the egg is mixed within the dough. After that just add the apples and soy milk. Mix it until the dough becomes creamy.
Preheat oven to 200°C.
Sort the dough in the muffin pan (or any other fun baking cast you have), put it into the oven and change the temperature to 180°C.
Bake for 15 minutes.
Once the muffins are out you can top it with some chia seeds or cocoa.
Enjoy! :D
Notice two different colors? Well, let's call the dark ones - crispy, and the gold ones - vampires.
Why this happened? well, I made around 14 muffins (this means you have to double the dose above) and the first 12 muffins were baked as regular muffins for 25 minutes on 180°C which resulted in a little bit crispier top - but the taste is actually good, real good.
The other 12 muffins I baked for 15 minutes on the same temperature and it seems to be the right time for this kind of muffins.