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FreistyleRecipes · Travel · Slow Living

Apple cinnamon muffins

Prep: 15 minCook: 25 minTotal: 40 minServings: 12 muffins

Ingredients

  • 200 gr (7 oz. ) apples
  • 1 tsp cinnamon
  • 1/2 juice of 1/2 lemon
  • 300 gr  ( 2 1/3 cups) flour (e.g. spelt)
  • 100 gr (1/2 cup) coconut blossom sugar (or a different kind of your choice)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2-3 tsp cinnamon
  • optional: 1 pinch of cloves or nutmeg
  • 100 gr (1/2 cup) vegan butter/margarine (melted)
  • 200 ml (1 cup) sparkling water
  • 50 ml (1/4 cup) plant-based milk (e.g. oat, soy)
  • 1 EL apple cider vinegar

Instructions

  1. Peel and cut the apples in small dices and mix them with cinnamon and lemon juice – place aside
  2. Mix all dry ingredients in a bowl (flour, sugar, baking soda, baking powder & cinnamon)
  3. Melt the butter/margarine and let it cool off a little
  4. Mix with water, milk and apple cider vinegar and add it to the dry ingredients
  5. Mix it all well but not for too long
  6. Fold in the diced apples
  7. Add paper muffin liners into the muffin pan or alternatively grease the pan
  8. Bake the muffins at 180°C (356°F) for approx. 25 minutes

Notes

Tip from my kitchen: use slightly tart, firm apples like boskoop or braeburn – they keep their bite while baking and give a lovely contrast to the sweet batter. To keep the muffins nice and juicy, stir the batter only briefly, just until everything is combined. In a well-sealed container they stay fresh at room temperature for 2 to 3 days; you can also freeze them and warm them briefly in the oven before serving.

Source: frei-style.com/apple-cinnamon-muffins