Apple muffins on a spring evening
I guess I shouldn't really post a recipe for apple muffins this time of the year. After all, there's no more apples from my mum's garden left, and I cannot bring myself to buy those imported expensive, tasteless, waxy-shiny apples in the supermarket. However, as my uncle brought us a bag full of organic apples last week, you'll get yet another delicious recipe for an apple cake and a recipe for simple apple muffins this week. Hope you don't mind..
In terms of texture and taste, these muffins remind me of my Canadian apple cake. The recipe below yields 12 European-sized muffins. (I don't really know if there's such a thing as a 'European sized muffin pan', but whenever I use an American recipe that states that it'll make 6 muffins, I actually get 12 muffins with my muffin pan. If you've got one of those American muffin pans that makes six huge muffins, then increase the baking time accordingly.)
I've made these two nights in a row now. Let me remind you that there are just two people in our household and I only eat 2 muffins for breakfast and 2 for the evening snack. You can do the math...
Apple muffins
(Õunamuffinid)
150 grams butter, softened
200 ml sugar
2 eggs
3 tsp vanilla sugar
400 ml plain flour
1 tsp baking powder
0.5 tsp ground cinnamon
100 ml milk or water
a cup of chopped apples (cored, no need to peel)
Cream butter with sugar, then add eggs one by one.
Mix the dry ingredients, sift into the butter-sugar-egg mixture, fold gently until almost combined.
Add apple chunks and milk/water, mix slightly.
Divide into prepared muffin tins (i.e. either lined with paper forms or greased with butter). Sprinkle with demerara sugar and some cinnamon.
Bake at 225C for 15 minutes, until the muffins are golden brown and well-risen.
Other apple cakes @ Nami-nami:
Grated apple cheesecake
Canadian apple cake
Simple apple traybake
Toffee apple cake with cranberries
Other muffins @ Nami-nami:
Savoury muffins with beetrot and blue cheese
Savoury muffins with feta cheese and sun-dried tomatoes
Dark chocolate and cherry muffins
Dark chocolate and chilli muffins
Cocoa and raspberry muffins
In terms of texture and taste, these muffins remind me of my Canadian apple cake. The recipe below yields 12 European-sized muffins. (I don't really know if there's such a thing as a 'European sized muffin pan', but whenever I use an American recipe that states that it'll make 6 muffins, I actually get 12 muffins with my muffin pan. If you've got one of those American muffin pans that makes six huge muffins, then increase the baking time accordingly.)
I've made these two nights in a row now. Let me remind you that there are just two people in our household and I only eat 2 muffins for breakfast and 2 for the evening snack. You can do the math...
Apple muffins
(Õunamuffinid)
150 grams butter, softened
200 ml sugar
2 eggs
3 tsp vanilla sugar
400 ml plain flour
1 tsp baking powder
0.5 tsp ground cinnamon
100 ml milk or water
a cup of chopped apples (cored, no need to peel)
Cream butter with sugar, then add eggs one by one.
Mix the dry ingredients, sift into the butter-sugar-egg mixture, fold gently until almost combined.
Add apple chunks and milk/water, mix slightly.
Divide into prepared muffin tins (i.e. either lined with paper forms or greased with butter). Sprinkle with demerara sugar and some cinnamon.
Bake at 225C for 15 minutes, until the muffins are golden brown and well-risen.
Other apple cakes @ Nami-nami:
Grated apple cheesecake
Canadian apple cake
Simple apple traybake
Toffee apple cake with cranberries
Other muffins @ Nami-nami:
Savoury muffins with beetrot and blue cheese
Savoury muffins with feta cheese and sun-dried tomatoes
Dark chocolate and cherry muffins
Dark chocolate and chilli muffins
Cocoa and raspberry muffins
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