Wholegrain apple cinnamon muffins

Ingredients for 12 servings:

• 2 m.-sized apples
• 250 g flour (wholemeal wheat flour)
• 2 ½ tsp baking powder
• 2 tsp cinnamon
• 1 sachet of vanilla sugar
• 1 egg(s)
• 25 g brown sugar
• 25 g honey
• Sweetener, liquid, alternatively 100 g sugar
• 50 g butter, reduced fat (25% fat)
• 50 g apple sauce, preferably unsweetened
• 300 g buttermilk
• 50 ml apple juice
• 12 tsp apple jelly or jam

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

WW

Preheat oven to 200°C. Cut apples into small pieces. Mix whole-wheat flour, baking powder, cinnamon, vanilla sugar, and apple pieces. In another bowl, lightly beat the egg. Then add the sugar, honey, sweetener, butter, applesauce, apple juice, and buttermilk and mix well. Make a well in the bowl with the flour mixture. Add the wet ingredients and mix slowly and gently. Stir only until the dry ingredients are just moistened enough. The batter should still be clumpy. Place paper muffin cups in the baking trays and fill with batter. Bake for 15 minutes at 200°C, then reduce the temperature to 180°C and bake for another 15 minutes. Towards the end, check with a knitting needle whether the muffins are done. Open the oven door, turn off the oven, and let the muffins rest for about 5 minutes. Then remove and let them cool on the baking sheet. If you like, you can top each muffin with 1 teaspoon of apple jelly. This fruity touch would certainly be the icing on the cake. Total WW points: Without jelly glaze (1 muffin 2.25 P), with jelly glaze (1 muffin 2.75 P).