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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