I love my muffins and cupcakes and this is the recipe I make when I'm in a heatly mood. They're very tasty muffins. When you eat them you can taste that they're healthy instead of filled with lots of sugar. The good thing about this recipe is also that you can add any fruit you want. I made them with apple but you can also choose to make them with berries, bananas or any other fruit.
For this batch, I decided that I wanted my muffins to be a bit more fancy than they usually are. So, I added a glaced apple on top and not only did it look much nicer it also tasted great!
This recipe makes 12
240 gram wholemeal flour
170 ml. milk
110 gram apple, in small cubes
4 tablespoons sunflower oil
4 tablespoons honey
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
± 1 ½ apples
75 gram packed brown sugar
2 tablespoons melted butter
1 teaspoon cinnamon
Pre-heat the oven at 190°C and grease a muffin-tray with butter.
A side-note: I advice you put a small piece of baking paper on the bottom of the muffin-tray. I didn’t do this while preparing the recipe but I think it will help you lots in getting the apple-topping out.
- Combine the brown sugar, the cinnamon, and the melted butter and put the mixture on the bottom of the muffin-tray.
- Core the apples and cut into ¼ inch rounds (see picture below). I drew a circle around my muffin-tray to know how big the rounds should be. If you don’t want to go through the trouble, just cut the apple into parts and cover the sugar-mixture with the apple. It should be about a ¼ inch layer of apple that covers the mixture.
- Lightly whisk the egg-white and mix the dry ingredients in another bowl.
- In another bowl, mix the milk, oil, honey and apple. Then carefully mix in the egg-white.
- Add the wet ingredients to the dry ones and mix until you get a light but firm batter.
- Fill the muffin-tray with the batter. Usually you fill them about 2/3 but I filled them up almost completely to the brim. That’s because when they’re done, you’ll need to cut off the top of the muffin in order to properly flip the tray over.
- Bake for about 20 minutes until the muffins are light-brown.
- Let the tray cool for about 10 minutes before running a knife along the top of the muffin-tray, removing the tops of your muffins.
- Flip the tray over above a wire-rack so the muffins fall out. If the apple sticks to the bottom of the tray, scrap it out and place on top of the muffins.
- These muffins are best while still hot with a scoop of vanilla ice-cream.