Apple and hazelnut muffins

Ingredients for 1 servings:

• 2 apples, approx. 400 g
• 1 tbsp lemon juice
• 150 g hazelnuts
• 250 g wholemeal spelt flour
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 50 g pitted dates
• ½ vanilla pod(s)
• 1 egg(s)
• 225 g applesauce, unsweetened
• 80 ml rapeseed oil
• 100 ml buttermilk

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

for approx. 12 pieces

Preheat the oven to 200°C (top/bottom heat 180°C; gas mark 3). Line the wells of a muffin tin with 12 paper baking cups. First, wash, quarter, core, and finely dice the apples. Place them in a bowl and toss with the lemon juice. Roughly chop the hazelnuts with a knife and set aside. Then sift the flour into a bowl and mix well with the baking powder, baking soda, and cinnamon. (Cinnamon lovers—like me—can, of course, increase the amount of cinnamon if desired). Then puree the dates. Split the vanilla pod lengthwise and scrape out the seeds. In another bowl, whisk the egg. Add the applesauce, oil, vanilla seeds, date mixture, and buttermilk and mix well. Then add the flour mixture, the diced apple, and half of the chopped hazelnuts, and mix briefly to ensure all ingredients are moistened and evenly distributed. Pour the batter into the muffins and sprinkle with the remaining hazelnuts. Bake in the preheated oven for about 25 minutes until golden brown (don’t forget to test with a skewer). When the muffins are done, remove them from the baking tray and let them cool for about 10 minutes. Then remove them from the muffin tray and let them cool on a wire rack. 265 kcal per serving.