Closet Cook :: Apple Cinnamon Muffins
Apple Cinnamon Muffins
(Yes, they’re also egg-less!)
Fall or as we back home better know it, autumn is a season straight out of a color palette. With beauty, however, comes the beast. Fall forces me to bid good-bye to the wonderful summer and say hello to the dreadful winter.
Before you think that is just someone complaining about the winter, lets move on to happier things.
So, as Fall entered my life so did the season of apples and pumpkins. If apples are here, how can my favorite spice, cinnamon be far behind?
Here is how you too can take in the fall with some apple cinnamon muffins.
You will need
- 3/4th apple, skinned and chopped
- 1 ½ teaspoon cinnamon powder
- 1 cup powdered sugar
- 1 cup milk powder
- 1 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1/4thcup milk
- 5 tablespoons butter
- 3 tablespoons yogurt
Let’s get started!
- Put the over on pre-heat at 180 degrees Celsius
- Take a pan and put water to boil
- Once it starts boiling, add the chopped apple and sugar to it
- Once the apple and sugar start to thicken, stir in the cinnamon powder
- Let the mixture cook for a while till it achieves a slightly thick consistency
- Above a separate bowl, add the flour, baking soda, baking powder and milk powder to a sieve and sift it through into the bowl
- Add the sugar, vanilla extract, butter and yogurt and stir well
- Then add the apple cinnamon mixture and stir well
- Slowly add the milk while you stir the batter till it achieves a cake batter like consistency (i.e. it shouldn’t have lumps and should trip slowly from the ladle)
- Line the muffin tray with butter
- Sprinkle some flour on it and spread it all over the muffin tray cups by moving the tin around. Do not use your fingers to spread the flour
- Once you’ve done that mean task, pour the batter into the cups
- Leave in to bake for about 25 minutes till a toothpick comes out clean
Serve warm with some ice cream or with some French Vanilla coffee and enjoy!
About Rashi Sanghvi
Rashi is currently pursuing her MBA from Babson College, Boston. She loves trying out new recipes, but most importantly loves putting a healthier twist on existing recipes and take pride in cooking great tasting food from random ingredients on hand. Living alone has been her teacher. She appreciates natural, healthy and organic food. Rashi wants to set up an enterprise that will change what people eat for the better and what better way to do that than starting at home.