The Apple and Chocolate Muffins are delicious treats for breakfast and snacks. For children, they are a healthy snack to take to school. The ingredients are simple and light thanks to the use of oil instead of butter. The chocolate chips make these sweets delicious and inviting, and they will disappear in an instant at home like they do at mine. If you don’t have a muffin pan, you can make small mounds of batter and place them on a baking sheet covered with parchment paper, or you can pour all the batter into a greased and floured springform pan or lined with parchment paper to make a cake.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 16 muffins
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups Kamut® flour
- 3 Golden Delicious apples
- 2 eggs (medium)
- 1/2 cup brown sugar
- 1 tsp lemon zest (grated)
- 1/3 cup corn oil
- 1 packet baking powder
- 2/3 cup dark chocolate chips
- 1/4 tsp fine salt
- as needed powdered sugar
Tools
- Food Scale
- Bowl
- Electric Beater
- Spatula
- Muffin Tray for 16
- Cupcake Liners
Steps
Preheat the static oven to 350 degrees Fahrenheit. Crack the eggs into a bowl, start beating them with the whisk, and add the sugar. Add the grated zest of half a lemon, a pinch of salt, oil, and gradually sifted flours starting with Kamut® flour using the spatula to blend the batter.
Continue with the other flour and sifted baking powder. Don’t worry if the batter seems thick. Add the chocolate chips and finally the apples cut into chunks. Mix well, take portions and place them in the cupcake liners inserted into the muffin tray. Two heaping tablespoons of batter should suffice. Bake in the middle rack and cook for 25 minutes approximately. Once cooked, remove them from the oven and let them cool. If desired, sprinkle with powdered sugar.
