I miss the apple muffins I had in the Marriot Hotel months ago, it's an unforgetable taste I've ever had. So, I like to try to make it myself. I baked a batch of this apple cinnamon muffins using a jar of leftover apple sauce bought from the Cold Storage. Apple sauce and cinnamon is the key ingredients for this muffins. It really gives a fantastic aroma for the muffins.
Then I like to have another experiment on freezing the muffins. What I did is cling wrap a few muffins after it completely cool down and kept in an airtight container then tuck it into the freezer while it's still fresh. After a few days, I reheat it at 120'C preheated oven for about 10 to 15 minutes. It's unimaginable that the muffins keep so fresh, fluffy and tasty. This is really a good idea for me to make some extra muffins next time and have it anytime whenever I feel hungry.
Recipe for 12 muffins:
Unsalted butter 120g Sugar 120g Eggs 2
Baking soda 1 teaspoon Baking powder 1/2 teaspoon Pinch of salt
Apple sauce 200g
Plain flour 240g Cinnamon powder 1 1/2 teaspoon Low fat natural yogurt 160g Toasted almond flakes 60g
1. Whisk butter with sugar (add little by little) until light and pale in color. 2. Mix in egg follow by baking soda, baking powder and salt until well combine. 3. Add in apple sauce and mix until combine (not to mix too much). 4. Mix in 1/3 of the shifted plain flour and cinnamon with yogurt alternately. 5. Fold in half of the the toasted almond flakes and all the raisins.
6. Fill each muffins cups and top with some almond flakes. 7. Bake in a preheat oven at 180'C for about 30 - 35 minutes.