Apple juice & hazelnut muffins

Thanks to this trick you get fluffy fluffy muffins, full of flavor and not stringy at all!

Since I discovered how good apple juice is in desserts, I have never abandoned it.

I made these muffins for breakfast and in no time, there aren’t any left!  … I think that’s a very positive feedback!

 

MAKES 22-24 MUFFINS
READY IN 30′

 

INGREDIENTS:

3 eggs

1 glass seed oil

10,5 oz sugar

1 lemon juice

10,5 oz flour

1 teaspoon baking powder

½ glass milk

 

about 20-25 hazelnuts, chopped

 

 

 

STEP 1: MAKE THE BATTER

Pour the first 7 ingredients of the recipe into a bowl and mix them carefully using an electric mixer.

 

STEP 2: PLACE INTO THE MUFFIN TIN

Place the paper bun cases into the muffin tin and fill them 3/4 full with the batter.

Sprinkle with chopped hazelnuts

 

STEP 3: COOK

Bake muffin in preheated oven at 180°C for ab 25-30 minutes.

 

STEP 4: ADD THE JUICE

Using a pastry syringe (or a usual one without the needle), introduce the juice into the muffins (still hot).

Dont’you have a syringe? Use a knife to make little holes into the muffins and fill them with the syrup.

Ready!

#getBready & enjoy your meal

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Post Author: Aurora

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