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Caramel Apple Muffin Tops
Wholesome and tender, these caramel apple muffin tops are infused with warm cinnamon and sweet apple flavor—perfect for autumn mornings.
Portions:
6
Preparation Time:
30
minuten
min
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Equipment
Rimless baking sheet
Parchment paper or silicone baking mat
medium-size saucepan
Mixing bowls
whisk,
Fork
Measuring cups and spoons
Silicone spatula
Ingrediënten
For the Caramel Apple Pieces:
▢
138
g
5 ounces unpeeled apple, quartered, cored, and chopped into small bite-size pieces (Granny Smith recommended)
▢
28
g
2 tablespoons nondairy butter
▢
24
g
2 tablespoons Sucanat
▢
½
teaspoon
ground cinnamon
For the Muffin Tops:
▢
½
teaspoon
apple cider vinegar
▢
90
ml
¼ cup plus 2 tablespoons soymilk (soy is essential for curdling)
▢
59
g
¾ cup quick-cooking oats, finely ground
▢
90
g
¾ cup white whole wheat or whole wheat pastry flour
▢
48
g
¼ cup raw sugar
▢
¼
teaspoon
baking soda
▢
¼
teaspoon
fine sea salt
▢
60
ml
¼ cup canola oil
▢
23
g
1½ tablespoons unsweetened applesauce
Instructies
To Make the Caramel Apple Pieces:
In a small saucepan, combine the apple pieces, nondairy butter, Sucanat, and cinnamon.
Over medium-high heat, melt the butter and bring the mixture to a low boil.
Reduce heat to medium and cook for 6–8 minutes, stirring constantly, until the apples are tender and the mixture is dark, sticky, and syrupy.
Remove from heat and set aside.
To Make the Muffin Tops:
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a rimless baking sheet with parchment paper or a silicone baking mat.
Combine the apple cider vinegar and soymilk in a medium bowl.
Let sit for a few minutes to curdle, forming a buttermilk substitute.
In a large bowl, whisk together the ground oats, flour, sugar, baking soda, and salt.
Sprinkle the oil over the dry ingredients and mix with your fingertips or a fork until it resembles coarse meal.
Whisk the applesauce into the buttermilk mixture, then gently fold it into the dry ingredients.
Be careful not to overmix.
Fold in the caramel apple pieces.
To Bake:
Scoop just over ¼ cup (60 g) of batter for each muffin top, placing six mounds evenly spaced on the prepared baking sheet.
Bake for 20–22 minutes, or until golden brown and firm.
Let the muffin tops rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Yield:
6 large muffin tops
Notes / Tips / Wine Advice:
Wine advice:
Sparkling Cider
(Non-alcoholic option)
Why it works:
A crisp, sweet apple cider pairs beautifully with the caramelized apple pieces and spices, mirroring the recipe's flavors.
Flavor profile:
Fresh apple, hints of spice, and a light fizz.
Nutritional Information
Calories:
190
kcal
|
Carbohydrates:
27
g
|
Protein:
3
g
|
Fat:
8
g
|
Fiber:
2
g
|
Sugar:
13
g
|
Salt:
90
g
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Recipe Category
Breakfast
/
Cupcakes-Brownies
/
Dessert
/
Snacks
Country
American
Diets
Dairy free
/
Vegetarian