I like this time of the year when coziness and all sorts of autumnal scents fill in the air… This time of the year, as well, apples could be found in excess quantities all around markets and shops, and why not take advantage of that! :)
Apple and cinnamon – one of my favorite combinations! This recipe I have made up with things lying around my kitchen and it turned out pretty good. You can never go wrong with cinnamon and one can always benefit from the therapeutic effect of baking. So I did!
November afternoon, warm cinnamon-smelling house, a soft delightful apple muffin and a nice cup of aromatic coffee – what better to ask for, especially around this time of the year ;)
If you’d like to make these apple cinnamon muffins, leave yourself an hour and prepare with following equipment: a small and a large bowl, a whisker, muffin/cupcake cases and a baking tray.
3 middle sized apples
1 ½ cup of flour – I mixed together whole-wheat and rice flour
1/3 cup of vegetable oil
2 tsp cinnamon
1 tsp bourbon vanilla
½ tsp baking soda
1 tsp baking powder
6 tbsp honey*
*For a vegan option you may substitute the honey with an alternative sweetener such as agave syrup, stevia or brown unrefined sugar and the eggs with flax ‘eggs’!
- Prepare your apples – peel them and slice them into small rectangular pieces
- Heat up the oven at 190 degrees Celsius
- Put your muffin/cupcake cases
- In a bowl combine together the dry ingredients – the two kinds of flour, the baking powder and the baking soda, and the two spices – vanilla and cinnamon
- Similarly, you will need to mix together the wet ingredients – in a large bowl (large because you will add everything in it later) – whisk the eggs, adding one by one the vegetable oil and the honey
- Now blend together all ingredients in the large bowl – slowly add in the dry ones while whisking the mixture – you should be left with runny mixture. Don’t make it too thick otherwise your muffins would turn out soft and squishy :)
- Finally, stir in the apples and your muffin dough is ready!
- With a table spoon fill in the cases one by one and leave them to bake for 22-25 minutes. Keep an eye on them. Once they rise and become golden in color they should be ready. Stick one with a knife or a tooth pick, if it comes out clear – then they are definitely done!