Apple muffin-spend money and money

Sugar and spices, and everything is very good, this is the making of these apple muffins.

This kind of apple cinnamon muffin recipe is both white and all -wheat flour, which are full of flavor. They smell as delicious as Apple.

What do you need apple muffins

• apple: Choose a sour and sturdy apple, such as Granny Smiths. Other good choices include pink ladies, HoneyCrisp or Fuji.
  Expert tips: Peeling is not necessary, but I really prefer the texture of peeling apples.
• flour: In this recipe, I combine the combination of universal flour and whole wheat flour. If you are preferred, you can only use universal flour.
• sugar: Add sweetness of brown and sugar, and make these muffins perfect.
• baking soda: The baking soda helps the muffin to rise.
• spices: I like the fragrant combination of cinnamon and apple. Buy The apple spices purchased by the store or trying this homemade apple pie can be used for grilled oats Or Apple collapse.
• butter: If you use salty flavor, I use no salt butter, please skip the salt in the recipe.

How to make apples and muffins

1. Prepare Apple (The recipe below)Essence
2. Stir dry ingredients. Add apple fragments and toss.
3. Mix wet ingredients in another bowl. Add dry mixture.
4. mix. Add pine can. bake.

Keep the muffin fresh

The apple muffin is stored in room temperature or refrigerator for one week. If necessary, enjoy them or heated in a microwave oven.

Frozen muffins on the pan to prevent them from sticking together. Move them to the zipper bag for a maximum of 3 months.

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Apple muffin

Wet and sweet apple and muffins have a perfect autumn flavor.

Preparation time 20 minute minute

Cook 25 minute minute

Total time 45 minute minute

Chef modePrevent the screen from turning black

• Preheat the oven to 375 ° F. Low the muffin tin and muffin into a column.

• Peel the apple and cut it into a fragmented fragment.

• In a large bowl, the flour, whole wheat flour, baking soda, apple spices and salt are mixed together. Stir. Add Apple and toss gently. Put aside.

• Stir eggs, milk, melted butter, lemon juice, vanilla, brown sugar and sugar in a medium -sized bowl.

• Add the wet mixture to the flour mixture and mix with the spoon until it is mixed.

• Separate on the muffin well.

• Bake for 18-22 minutes, or until the toothpick is clean. Cool on the wire stand.

If you need it, you can use white vinegar or apple cider vinegar to replace lemon juice.
The leftovers will be saved in the refrigerator’s seal container for 1 week and lasted for 3 months in the refrigerator.

Caliba: 248 | | carbohydrate: 40G | | protein: 4G | | Fat: 9G | | Saturated fat: 5G | | Multi -unsaturated fat: 1G | | Monone unsaturated fat: 2G | | Anti -fat: 0.3G | | cholesterol: 35Milligram | | sodium: 206Milligram | | Potassium: 120Milligram | | fiber: 2G | | sugar: twenty oneG | | Vitamin A: 310IU | | Vitamin C: 2Milligram | | calcium: 44Milligram | | iron: 1Milligram

The nutritional information provided is an estimated value, and it will be different according to the cooking methods and brands of the ingredients used.

course Breakfast, dessert, muffin

gourmet food American

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