Saturday, 1 August 2015

Apple Cinnamon Muffin

Cooking sometimes is frustrating specially if you fail to achieve your expectations. I've been trying to perfect my embotido (steamed meat loaf) and puto (steamed rice cake) for the past few days now. I'm on my third trial for the puto since the first two experiments I had were complete failures.  I will do my second experiment on the embotido today or tomorrow.  I just need to buy better brands of ingredients to use.  My stinginess and complacency jeopardized my first trial on the embotido.  We need to do a series of ingredient taste-test first before using them.  And the pinakbet I cooked for dinner the other day was tasteless. What do you expect when you try to go less salt when cooking a supposedly salty Ilocano dish?

Frustrations, disappointments, anxieties, stress. No worries though, I have a solution to that (evil grin). My secret to dealing with my cooking or baking disappointments is to cook and/or bake more :-).   So after my first unsuccessful attempt at making embotido and puto, I decided to make Apple Cinnamon Muffin to redeem myself and restore my credibility as a cook (evil grin)  

The shape of my muffin is a bit disappointing.  I wanted the muffin with mushrooming top. Now, I really need to buy a good muffin pan so I can get a mushrooming muffin, do I? or maybe I just need to fill the tins up to the brim to achieve a mushrooming muffin top? hhhmmm let me try that next time before buying baking utensils again. I did not make a special crumb topping for this muffin so I thought of just drizzling brown sugar on top of some of the muffins.  The result, the muffins with sugar on top looks yummier than those without it.  

Anyway, here's my simple muffin recipe.  Hope you'll try it too :-)


Makes 10 large muffins
Cooking time 20 min + 5 min on turned-off oven


All-purpose flour-  2 cups 
White sugar (granulated) - 1/2 cup
Baking Powder - 1 1/2 tsp (depending on the brand)
Baking Soda - 1 tsp
Salt -1/4 teaspoon
Cinnamon powder - 
 1 tsp 
Vanilla Essence - 1 tsp
Water -1/2 cup 
Evaporated milk - 1/2 cup
Corn oil - 3/4 cup
Egg, slightly beaten - 2 medium-size

Apple, peeled and diced - 2 cup (2 med apple)
Black Raisins - 3/4 c
Cinnamon powder- 1 tsp
Butter - 1 tbsp
Brown Sugar -  2 tbsp
Water - 1/4 c

Brown sugar

Baking Procedure:
1. Preheat oven to 180ºC.
2. In a frying pan or sauce pan, mix the diced apples, raisins, cinnamon powder, butter, brown sugar, and water and simmer under low heat until the apples soften.  Remove from heat and set aside to cool down
3. Combine all of the dry ingredients for the muffin in a bowl. You can sift if you like to remove any lumps
4. Add in remaining ingredients for the muffin and mix until fully incorporated.
5. Pour in the apple-raisin mixture (make sure that they are no longer hot) and mix well.
6Grease your muffin tin or line them with a cupcake/muffin liners
7.  Spoon batter into muffin tins. The muffin tins should be 3/4 full.  Sprinkle each muffin with brown sugar
8.  Bake for 20 minutes. Turn off heat and let muffins stay inside the oven for about 5 minutes more.

Remove from tins and serve warm or if you want to frost your muffins, cool it down first before frosting

© myFresha-licious (2August2015)


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