John Myers
Ingredients for 1 servings:
- 80 g hazelnuts, roughly chopped
- 250 g apples, sweet/crumbly, net weight, coarsely grated
- 180 g spelt flour, fine
- 40 g agave syrup
- 3 tsp cream of tartar baking powder
- 1 pinch of salt
- 1 tsp cocoa powder, unsweetened
- 1 tsp cinnamon
- ½ tsp lemon juice
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
nice and juicy thanks to the apples, with a bit of bite from the nuts
Place a paper baking cup in each hole of a 12-hole muffin tin. Preheat the oven to 175°C (top/bottom heat). Mix all ingredients together in a bowl. Using two tablespoons, fill the batter into the muffin cups. Bake in the hot oven for 20 minutes (use a toothpick to test if the mixture is too thick). Let the muffins cool on a wire rack. Tip 1: Instead of agave syrup, you can use 60g of sugar. Tip 2: The muffins aren’t very sweet, so if you have a sweet tooth, increase the amount of agave syrup to 60g (100g sugar). Here’s how to do it with the Thermomix: First, chop the hazelnuts for 3 to 5 seconds on speed 8, depending on how much bite you want in the muffins. Cut the apples into quarters and chop them for 8 seconds on speed 5. Weigh in the remaining ingredients and mix everything for 20 seconds on speed 3. Continue as described above. Note: The calorie count per serving refers to one of twelve muffins.
Facebook Comments