Autumn is the time of apples. But often, homemade muffins turn out dry, too sweet, or just plain bland. This recipe is different. There is no white flour, refined sugar and a lot of butter, but there is everything you need for real comfort: juicy apples, soft oatmeal, cinnamon and vanilla aroma. The cake turns out moist, with a slight sourness from fresh apples.
Ingredients:
Peeled apples – 300 g
Oatmeal (instant) – 100 g
Eggs – 2 pcs.
Natural yogurt or kefir – 150 ml
Honey or maple syrup – 3 tbsp. l.
Baking powder – 1 tsp.
Ground cinnamon – 1 tsp.
Vanillin – on the tip of a knife
Vegetable oil – 2 tbsp. l.
Pinch of salt
How to cook:
- Grate the apples on a coarse grater or cut into small cubes.
- In a bowl, mix eggs with honey until smooth.
- Add yogurt, vegetable oil and grated apples, stir.
- In a separate bowl, combine oatmeal, baking powder, cinnamon, vanilla and salt.
- Mix dry and liquid ingredients until smooth. The dough will be thick but moist.
- Place in a pan greased or lined with parchment.
- Bake at 180°C for 35–40 minutes.
- Check readiness with a wooden skewer. It should come out dry or with a couple of moist crumbs.
This cupcake is great for breakfast, for school, or as an afternoon snack.
Bon appetit!
Question and answer:
Can honey be replaced with another sweetener?
Yes. Maple syrup, date paste, or even mashed bananas will work. But honey provides a better balance of flavor and texture.
Do I need to use instant oatmeal?
Preferably. Regular flakes may remain tough.
