The apple and yogurt muffins are great for breakfast, soft and moist inside, with delicious little pieces of apple that melt during baking. These apple cubes are what make the batter particularly moist. Generally, buttermilk is used for muffins, but it is not easily available, so I opted for plain yogurt, which can be replaced with soy yogurt for those intolerant.

Difficulty: Very easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 6
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter

Ingredients

5.3 oz plain yogurt (or vegetable)
3 eggs
2.5 oz extra virgin olive oil (or rice oil)
4.2 oz sugar
2 cups all-purpose flour
1 lemon (grated zest + juice)
1 tsp vanilla extract
0.3 oz baking powder
2 apples

Tools

2 Bowls
1 Grater
1 Whisk
1 Container
1 Spatula
1 Muffin tin
6 Muffin liners

Steps

Grate the lemon zest and set aside. Squeeze the juice into a bowl. Peel the apples and cut them into cubes of about 0.4 inches, place them in the bowl with the lemon juice, and mix.
In a container, break the eggs, add the yogurt, vanilla extract, and oil. Mix with a whisk until smooth. In a bowl, add the flour, baking powder, sugar, and mix to combine. Pour the prepared liquid over the dry ingredients and mix with the whisk.
Add the lemon zest and apples, reserving 1/3 for decoration. Mix with a spatula and pour into 6 muffin liners filling them up to 1/3 of their height. Decorate the top with the remaining apples.
Bake in a preheated static oven at 356°F for 20 minutes. Remove from oven and let cool. Decorate with powdered sugar.