Saturday, 10 April 2010

Apple & cinnamon muffins with delicious crumb topping and baked with love



It's been about three weeks or more since I last time posted something. That's quite a long time, and today I thought it's the time to bake something. So I've been having little break in blogging, but now I think I'm ready to start again. It's a really pity that school and other things have taken so much time that there hasn't been any left for cooking!
Today I baked these lovely, moist and utterly delicious apple & cinnamon muffins. I know that it's not the "apple time" but I had a can of non-sweetened applesauce so I thought why not to use it and figured out the recipe for these muffins. I really love the dough, it's so moist and exuberant! And the wholewheat flour and the rape oil makes it a healthier choice! But if you think the taste of the wholewheat flour is too healthy, use only plain wheat flour. And the crumb is so amazing. I love this kind of big muffins, you can eat them as dessert, breakfast or an evening snack! They're irresistable. So bake these and have a unforgettable bite!

Ingredients:

about 11 muffins

For the dough:
4 dl wheat flour
3 dl wholewheat flour
1 dl oatmeal
1,6 dl brown sugar (for example muscovado)
1 tsp salt (himalaya)
2 tsp cinnamon
4 tsp baking powder
2 eggs
1,2 dl soymilk
1,2 dl rape oil (or some other oil, olive oil goes well too)
1 tsp vanilla extract
125 g can apple sauce unsweetened
1 big redyellow or green apple, diced into small chunks

For the crumb topping:
50 g butter
2 dl white sugar
2 tsp cinnamon
1 dl oatmeal
1 dl wholewheat flour

1. Preheat oven to 200°C.
2. Combine all the dry ingredients, then mix the wet ingredients and combine with the flour mixture. If the dough seems dry, add some more soymilk. Fold in the apple chunks (I think it's good to have plenty of them).


3. Fill 2/3 of the muffin cups, so there's some space for them to rise in the oven.

4. To make the crumb topping, melt the butter inthe microwave, add sugar, cinnamon, oatmeal and wheat flour and mix together well. Sprinkle over muffins before baking.

5. Bake in the oven for 20 to 25 minutes. Enjoy fresh from the oven!

11 comments:

  1. Sounds and looks delicious! I like the buckwheat in there!

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  2. These look like elegant, delicious muffins. Cute cupcake/muffin papers!

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  3. Thanks to you all :))) Oh yeah I was so happy when I found those muffin papers!

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  4. sounds and looks delicious!

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  5. I tried these today, but switched the applesauce to pineapple and the apple to carrots. Will report on how they did.

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  6. They turned out well!

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