Apple and cinnamon muffins

Name: Apple and cinnamon muffins
Ingredients: 225 g flour; 1 teaspoon ground cinnamon; 1/2 packet baking powder; 1/4 teaspoon salt; 2 medium apples (300 g); 4 tablespoons lemon juice; 1 large egg; 2 tablespoons lemon juice; 150 g sugar; 60 ml oil; 93 g full-fat yogurt

Dessert - Apple and cinnamon muffins by Isabela I. - Recipia

Apple and cinnamon muffins bake in individual cups, with pieces of apple and a thin sugar crust on top. The yogurt batter stays soft, and the apples soften in the oven without disappearing into the middle. I prefer to eat them after they’ve cooled a little, when you can really feel the apple cubes in the crumb. Prep: 20 minutes. Cook: 25 minutes. Total time: 45 minutes. Servings: 10. Approximately 225 kcal and 3 g protein per serving.

Ingredients

225 g flour
1 teaspoon ground cinnamon
1/2 packet baking powder
1/4 teaspoon salt
2 medium apples (300 g)
4 tablespoons lemon juice
1 large egg
2 tablespoons lemon juice
150 g sugar
60 ml oil
93 g full-fat yogurt

Preparation

1. Preheat the oven to 180 °C. Sift the flour with the cinnamon, baking powder and salt. 2. Peel the apples and cut them into small cubes. Toss them with 4 tablespoons of lemon juice. 3. Beat the egg with 2 tablespoons of lemon juice. Add the sugar, setting aside 1 tablespoon for the end, then gradually pour in the oil and mix in the yogurt. 4. Add the dry mixture and apple cubes to the egg mixture. Fold gently from the bottom up, just until combined. 5. Fill the muffin cups three-quarters full and sprinkle the reserved sugar on top. Bake for 20-25 minutes, until lightly browned and a toothpick comes out without any raw batter.

Notes

They’re good with plain black tea. For cubes that hold their shape, choose firm-fleshed apples that aren’t too mealy. If the cut apples leave a lot of juice on the chopping board, pat them dry with paper towels before adding them to the batter. Cubes about one centimeter across give the apple a texture you can easily notice in every bite. When I double the quantity for 20 muffins, I bake two trays one after the other, without crowding the cups. Keep the muffins in a sealed container in the refrigerator for up to 3 days; take them out a little before serving. The yogurt can be replaced with 93 g of sour cream with at least 20% fat. They contain gluten, dairy and eggs.