Monday, 16 November 2015

Apple Caramel Streussel Muffin



One of my favorite fruit which I often use in baking is apple. And I often find them great with sugar and cinnamon.  There are a lot of uses for apple in baking and I think I haven't maximize their uses yet. 

As to what kind of apple to use in baking, Eatingwell.com has an article discussing this topic.  According to eatingwell, mcIntosh are great for pies and sauce.   Granny Smith is also good if you want something sharp and tart in your pies.  Red delicious is not advisable for pie as they lack the tartness a delicious pie needs.  Honeycrisps are better eaten as is as they are sweet but they are also good for baking.

You want my thoughts, I actually do not know.  I use whatever apple is available in our kitchen.  I don't even know nor bother to get the type of apple we buy.  I like to eat Fuji apple and I usually use them in baking too.  Fuji apple is probable one of the apples I know the name of, another is the granny smith which I prefer using it in baking and in my smoothies rather than eating them as is.

Anyway, here is another apple muffin recipe shared to me by my good friend Tin Bernardino.  This is one way of making use of those apples you don't like to eat.

If you need to convert the recipe into cups and tablespoon measurement, check our measurement conversion.

APPLE CARAMEL STREUSSEL MUFFIN
  (www.myfresha-licious.com)

Ingredients:

Muffin :

All purpose flour - 250 grams
White Sugar, granulated - 200 grams

Apple, diced - 2 medium apple
Baking Powder - 5 grams
Baking Soda -  7 grams

Nutmeg Powder - 3 grams
Cinnamon Powder - 3 grams
Vegetable oil - 100 grams

Water - 300 grams
Egg, whole - 100 grams
Salt - 3 grams


Streussel Topping:

Sugar, brown - 70 grams
All Purpose Flour - 10 grams
Cinnamon powder - 0.40 grams
Butter, unsalted (room temp) - 15 grams

Filling and Topping
Caramel (store bought)

Baking Procedure:

1. Pre-heat oven to 350 degrees Fahrenheit 
2. Mix together the all purpose flour, baking powder, baking soda, salt, and instant espresso powder.
3.  Combine the whole milk and vinegar, set aside
4.  Cream butter and sugar until fluffy
5.  Gradually and alternately add the egg, dry ingredients, coffee flavor, and the milk.  Mix until well incorporated
6.  Scoop batter to greased / lined cupcake molds
7.  Bake for 20-25 minutes  at 350 degrees Fahrenheit 


Enjoy :-)

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