Lenten Apple Muffins
6 servings
40 minutes
Vegan apple muffins are a tender pastry with a subtle cinnamon aroma and the natural sweetness of apples. This dessert is perfect for those observing fasting or simply looking for a light treat without eggs and dairy. The recipe's origins trace back to the European tradition of using fruit purees in baking, giving the muffins natural moisture and softness. Their flavor is a harmonious blend of airy dough, a light caramel note from sugar, and warm cinnamon undertones. Muffins can be topped with powdered sugar, fruit jam, or thick jelly, making them a versatile dessert for breakfast or cozy tea time. Easy to make and incredibly fragrant, they will become a favorite treat for the whole family.
1
In a bowl, mix flour with sugar, add baking powder, cinnamon, and dried apricots.
- Wheat flour: 200 g
- Sugar: 70 g
- Baking powder (raising agent): 1.5 teaspoon
- Cinnamon: 1 teaspoon
2
In another bowl, make a mixture of vegetable oil and apple puree. You can use store-bought puree or make it yourself. For this, bake peeled apples and blend them into a puree.
- Vegetable oil: 4 tablespoons
- Apple sauce (puree): 250 g
3
Pour the apple mass into the flour and mix quickly to avoid lumps.
- Apple sauce (puree): 250 g
4
Grease the muffin tins with vegetable oil or line with parchment paper, pour in the batter to fill the mold about three-quarters full. Smooth it out with a wet spoon.
- Vegetable oil: 4 tablespoons
5
Bake the muffins at 180 degrees for about half an hour. Watch for the cupcakes to turn golden; they are ready. For assurance, check doneness with a wooden stick.
6
Cool down and sprinkle with powdered sugar (or drizzle with jam or thick jelly if desired).
