Steps for preparing and cooking the mini apple loaf cakes:

• Wash the apples well, peel them, remove the core, and cut them into small pieces. Place them in a bowl, add the lemon juice and a tablespoon of granulated sugar (taken from the total sugar), and mix well.

• In a large bowl, place the eggs and granulated sugar. Beat with an electric whisk until you get a foamy and almost white mixture, then add the milk (at room temperature) and vegetable oil, and mix them with the egg and sugar mixture.

  Add the sifted flour with the baking powder and work the mixture until smooth and homogeneous.

  Turn off the electric whisk, add 2/3 of the diced apples (do not add the liquid that has formed), and fold them into the mixture with an upward motion using a spatula, so as not to deflate the mixture.

• Fill the mini loaf pans 2/3 full, making sure to stack multiple paper molds on top of each other as they tend to spread a bit during baking. Alternatively, you can use pre-oiled and floured muffin molds (in this case, you will have fewer).

  Add pieces of apple on top of the batter.

  Note: The multicooker can hold only 5 mini loaf cakes at a time. Place the batter in the molds only when you are ready to bake them, not all at once.

• In the multicooker, place the supplied rack, place the mini loaf cakes on top, and cover with the lid.

  Cook for 10 minutes at 266°F (130°C) in OVEN mode (valve open) and for 10 minutes at 356°F (180°C) with the oven lid (only baking with the lid without multicooker baking). If you don’t have one, cook for 20 minutes instead of 10 in oven function. The advantage of the lid is that it produces a golden crust on top, just like in the oven.

  After the time has elapsed, remove the mini loaf cakes from the multicooker and continue baking the others.

  Once cold, sprinkle them with powdered sugar.

• PROCEDURE WITH A CLASSIC PRESSURE COOKER:

  This recipe can be adapted to a classic pressure cooker, with a few changes: USE DISPOSABLE MUFFIN MOLDS, previously oiled and floured, fill each with 3/4 of the batter, and place apple pieces on top.

  Place 1 cup (250 ml) of water in the pressure cooker, place the steamer basket with its base support, and insert the molds.

  Close the pressure cooker, make sure the valve is aligned with the pot image, turn on the gas at high flame, and when you hear the whistle or when the leverblock rises, it means the pot is under pressure. Lower the gas and cook for 15 minutes.

  When the cooking time is over, turn off the gas, release the steam by turning the valve, and when the leverblock drops, you can open the pressure cooker.

  Check the muffins’ doneness with a toothpick; if they are not cooked to perfection, put the pot back under pressure and cook for another 2/3 minutes.

  Remove the lid of the pot immediately because there is condensation on the lower part of the lid that, if not removed immediately, would make the muffins damp.

  Continue with the baking of the other muffins.

  Let the muffins cool and then sprinkle them with powdered sugar.