Apple muffins are delicious cakes to make as soon as autumn arrives and the apples finally come knocking on the door of our kitchen. The temperature has also dropped a bit and therefore it is natural to prepare a thousand desserts, muffins, cakes and pies with apples.
But today we want to prepare something simple and immediate, not too worked, and that is why we will make apple muffins, to have a healthy, delicious and not too sugary snack for our children. But beware, they are also excellent for adults, especially if you put a scoop of ice cream on top of the hot apple muffins!
Speaking of the ingredients of these apple muffins, let’s go down a bit more specifically for sugars: we will use unrefined coconut sugar. A wonderful product, raw, not very refined, but above all characterized by a very low glycemic index and by the presence of many vitamins and mineral salts. But when it comes to the health of our children, and even ourselves for that matter, it’s best to give up on snacks full of palm oil and liters of poor quality glucose and invest an hour of our time to prepare healthy food and homemade. So at least we know exactly what we eat and where the ingredients come from.
The second consideration concerns butter: as you will notice from the ingredients in these muffins there is no butter, for the simple reason that it is not needed. It’s just saturated fats that clog your coronaries. Ricotta is much lighter, less greasy and makes muffins soft, fluffy and just as good, so you can see that it doesn’t take much to make snacks healthier, without sacrificing taste.
Ingredients and doses for making apple muffins
For making 20 medium-sized muffins
- 350 grams of cottage cheese
- 80 grams of coconut sugar
- 4 eggs
- 4 drops of vanilla extract
- 400 grams of wholemeal flour
- 40 ml of olive oil
- 2 teaspoons of yeast
- 4 grams of salt
- 380 grams of apples
- 1 untreated organic lemon
- 10 grams of ground cinnamon, optional
How to make apple muffins
The recipe is very simple and also quick, but there is a bit of work to do: if you have a planetary mixer, you will be able to prepare the desserts in 40 minutes, even calculating the 25 minutes of cooking time.
Wash the apples and cut them into wedges, but do not peel them. As always, remember that the flavor of the fruit, but also the nutritional properties, are in the peel. Buy them organic or from a trusted farmer: if you remove the peel you must then add sugar or other seasonings when instead the apples are already perfect and full of flavors as they are. Less is better.
Turn on the oven to heat it properly: set a temperature of 170 degrees centigrade.
Then cut them and small pieces and season with the juice of 1 lemon. Then grate the lemon peel and add it to the apples, cover and refrigerate.
Put the ricotta in the bowl of the mixer and start working it with energy, adding the sugar. When the ricotta has become creamy, start adding one egg at a time. Pour in the vanilla, salt, baking powder, baking soda and oil. When the mixture is blended, add the flour, which you have previously sifted.
Take the apples and pour everything inside, even the zest and lemon juice, please, that’s essential!
Put the paper cups in the holes of the muffin mold and fill them not completely, they must rise and grow, then put the mixture up to 2/3 of the cup.
When the oven reaches 170 degrees, bake the muffins in the center support and bake for 25 minutes.
To understand if the muffins are cooked, plant a toothpick in them and if it comes out dry, then turn off and let the muffins cool in the oven, with the door ajar. After 1 hour, take them out of the oven and they are ready to be eaten.
In summary, you made amazing apple molds: no butter and little fat, but a lot of softness, little sugar, but plenty of flavors, not to mention that it won’t take you even 50 minutes if you time yourself. What more do you want from life?
If you want to make your apple muffins even more appetizing, add 10 grams of cinnamon powder to the dough. Cinnamon is delicious, especially when paired with apples, but not everyone likes it, so do some testing and get the kids used to these spicy flavors little by little, but do it, broaden their taste horizons.
Which wine goes well with apple and cinnamon muffins?
We choose very sweet, structured and strong wines so that they can withstand the onslaught of sugars. As you well know, the golden rule for the sweet-wine pairing is that the wine must always be sweeter than the dessert, otherwise, it will not be able to emerge from the coils of the sugar and you will not even perceive it on the tongue. Sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac and Calvados are all great options.
If you want to combine a cocktail, the White Russian is the most suitable.