Do you remember the glasses of whipped fresh cheese, compote and cinnamon What did we propose you last week? The compote that we had left over on that occasion we used to prepare the applesauce muffins whose step by step we share with you today.
The compote muffins are a perfect breakfast this time of year, but also a perfect sweet to accompany coffee in the afternoon. And do not be fooled, although they do not have added sugar, the compote recipe does contain sugar and there are the dates to provide the remaining sweetness.
These muffins can not be more easy to prepare. Little more than to beat all the ingredients you will have to do to take them to the oven. They come out 9 with these amounts, but you can double them if they seem few. Also, if you sense that you are not going to eat them all, you can always freeze them.
Ingredients for 9 muffins
- 100g. apple compotesee recipe)
- 90g. date paste
- 30g. extra virgin olive oil
- 2 large eggs
- 65g. whole spelled flour
- 30g. almond flour
- 1 teaspoon of cinnamon
- 1g. bicarbonate
- 3g. chemical yeast
- 9 walnuts
Step by step
- Preheat oven to 180ºC
- Blend and beat in a bowl large applesauce, date paste, olive oil and eggs.
- In another container mix the solid ingredients: spelled flour, almond flour, cinnamon, bicarbonate and chemical yeast.
- Incorporate the solid ingredients to the humid ones and mix until integrated.
- Place paper capsules in your metal cupcake pan and distribute the dough, until filling almost 2/3 of the mold.
- Then place a walnut on each cupcake.
- Take the muffins to the oven and cook for 20 minutes or until when you click in the center you check that they are done.
- Remove the applesauce muffins from the oven and let them cool completely on a rack before testing.
