These apple cinnamon muffins are child's play. The combination of apple and cinnamon promises a delicious treat and the chia seeds give them a great Kunsper effect.
Last week we packed our bags and drove to Austria. We had fantastic weather. The first three days were wonderfully snowed and the rest of the time the sun was shining – just perfect. We were skiing, tobogganing and have enjoyed the delicious Austrian cuisine – from bacon and spinach dumplings, to Käs'spatzen, Kaiserschmarren to various strudel. Sau lecker – as one would say in Austria!
Shortly before the departure, I wanted to do something small baking, so that I could give the children something delicious on the way to dinner.
“What to do if an egg is missing for baking?”
I really wanted to make apple cinnamon muffins, but had only one egg in the fridge. All the recipes I could find were with 2 eggs. So I went in search of egg alternatives. There are many possibilities on the net, as Vagner is confronted with this problem on a daily basis.
On Pinterest I have a very interesting Overview of egg alternatives found. Banana and applesauce were known to me. The taste of banana I would be too dominant and Maik likes banana even in its purest form. I could not really imagine applesauce. So I chose chia seeds. According to the overview, you need 2 tablespoons of chia seeds and 3 tablespoons of water to replace an egg.
That worked very well. The apple cinnamon muffins were wonderfully soft and fluffy. The chia seeds have created a great crispy sensation in the mouth and the mixture of apple and cinnamon is always a winner.
What should be noted when baking muffins?
5 important tips in the preparation of muffins:
The dough is mixed in two bowls. In the first bowl the moist ingredients are mixed, in the second bowl the dry ones.
The dough is only short stirred until all the ingredients have joined. If the dough is stirred too long, then it will not be so soft and fluffy.
So leave the mixer in the drawer, take a wooden spatula instead.
Immediately after mixing the dough, it should be distributed in the muffin molds. The dough may not stand around for a long time.
If the muffins are baked at the beginning of baking for five minutes at very high heat, you will get a nicer and more voluminous shape.
By now I have baked these little delicacies twice and I do not even remember using two eggs – an egg and chia seeds will now become the new standard. A great find!
Quick apple cinnamon muffins with chia seeds
These muffins are child's play. The combination of apple and cinnamon is always a winner and the chia seeds give them a great Kunsper effect.
Cooking time:20 minutes
Total time:35 minutes
120 g butter
110 g cane-cane sugar (old, table sugar)
1 1/2 TL cinnamon
2 El Chia seeds
3 EL water
200 g spelled flour (old wheat flour)
2 TL baking powder
1 pinch of salt
Preheat the oven to 230 degrees.
Butter the muffin tin or fill it with a paper cup.
Peel the apples and cut them into cubes.
Melt the butter, allow it to cool slightly and mix it with the sugar, an egg, a 1/2 tsp cinnamon, the chia seeds and the water.
In another bowl you mix the flour with the baking powder and the salt.
Now mix the flour mixture with the sugar-butter mixture until the ingredients begin to combine. Now add the apple cubes and stir briefly until they have mixed all the ingredients. (Muffin dough should be stirred as little as possible).
Stir 10 g of sugar with the remaining cinnamon.
Now you fill the dough in the molds and sprinkle the dough with the sugar-cinnamon mixture.
Bake the muffins for 5 minutes at 230 degrees and then turn the oven down to 160 degrees. After another 12-15 minutes, the muffins are ready baked.
The muffins taste best when they are still eaten warm, but are still a pleasure on the following days.