Muffins on kefir with apples
0
2859
Kitchen
American
Calorie content
259.7 kcal
Portions
6 port.
Cooking time
25 minutes
Proteins *
5.4 gr.
Fats *
6.3 gr.
Carbohydrates*
55.6 g
There are many ways to make muffins: these small muffins can be sweet or savory, with or without filling. And the options for fillings - do not count. Always successful muffins are made with apples. We suggest not to peel the fruit before adding it to the dough in order to get an interesting juicy texture in the finished baked goods. A cup of tea or coffee will be the perfect complement to such aromatic muffins.
Ingredients
Cooking process
Put all the dry ingredients in a bowl: pre-sifted flour, baking powder, granulated sugar, vanillin and a pinch of salt. Mix everything together with a spoon or whisk. Pour kefir into the resulting dry mixture. Melt the butter to a liquid state and add it after the kefir. Use a whisk to knead the dough. Its consistency turns out to be quite thick: the mass falls off the spoon, but it does not look sticky and heavy.
We wash and dry the apples. Cut each fruit into four pieces and cut out the seed pod. Optionally, you can cut off the peel - the crumb of the finished muffins in this case will turn out to be more juicy. But the texture will also become more moist and uniform as the border between the dough and the apple slices is blurred. Cut the quarters of the prepared apples into small pieces and add to the dough. Mix everything together with a spoon.
It is convenient to use silicone molds for baking - it is very easy to get ready-made cupcakes from them. In addition, the silicone surface does not require lubrication. If the molds are made of a different material, then the stage of oiling cannot be skipped, otherwise the muffins will stick to the bottom and walls. Distribute the prepared dough with apple pieces into the tins, filling them no more than two-thirds of the volume. When baking, the dough increases noticeably in size.
Preheat the oven to a temperature of 180 degrees. Set the molds with the dough to the middle level and bake for twenty five to thirty minutes. By the end of baking, the muffins are golden brown. If there are doubts about the readiness of the products, we pierce one of the muffins with a wooden skewer: it should come out without traces of wet dough. We take the finished muffins out of the oven and cool slightly so as not to burn themselves. We remove the products from the molds, transfer them to a plate and leave to cool completely. If the muffins are left to cool directly in the tins, the crust will become soaked and less appetizing. Sprinkle the muffins with powdered sugar before serving.
Bon Appetit!