WWW.FREI-STYLE.COMApple cinnamon 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 Tbsp apple cider vinegar
Equipment: Baking oven, Muffin pan
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.
Nutrition per serving: 215 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook