Friday, September 6, 2013

Apple jam & apple cinnamon muffins

After making the Boredom Pie (you can see it in this post), I had a bunch of apple jam left so here came the Question of the Week: "What do I do with it?"

MUFFINS of course! What else? :D

So, here's some delicious super soft muffins for my little friend Danny!




HINT: For this recipe you can use also other types of jam, like apricot or peach jam if you like!

I'm using an instant baking yeast, very popular in Italy, that can be added directly to the dough. Feel free to substitute it with the yeast commonly used in your Country!

Ingredients (12 muffins):
  • 250 gr all-purpose flour
  • 250 ml milk
  • 70 ml seed oil (e.g. canola oil or rapeseed oil)
  • 50 gr sugar
  • 1 egg
  • 1 big sweet apple
  • 1 teaspoon of cinnamon powder
  • 1 small bag of dried instant baking yeast
  • 3-4 spoons of apple jam
  • a pinch of salt

Directions:
Preheat the oven at 180º C (356º F).  Either line 12 muffin cups with paper liners, or you can butter or spray them with a non stick vegetable spray.
Peel the apple, remove the middle part and chop it into small pieces. Put them in a small bowl and mix them with 3 or 4 spoons of jam, until well combined.
In a second bowl mix the dry ingredients: sifted flour, sugar, yeast, cinnamon and a pinch of salt.
In a third bowl whisk the egg well with milk and oil, then add this wet mixture to the dry ingredients. Stir with a rubber spatula just enough to combine everything, add the apple & jam mix and stir again.
Spoon the batter into the prepared muffin tins, for about 2/3. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Place on a wire rack to cool for five minutes and then remove muffins from the pan.


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