This glutenfree muffin with apple and raisins are healthier than regular muffins. Because of the addition of sweet fruit, you need a lot less sugar.
These muffins with apple and raisins are healthier than regular muffins. Because of the addition of these sweet fruit, you need a lot less sugars. And because you use buckwheat flour, they are also gluten-free. So basically it's almost suitable for everyone.
A muffin is a
A little tidbit: a muffin is officially a sandwich. Now you might think that's strange because when you buy them in the Netherlands they look more like a cupcake. That's right. A muffin is baked in two varieties: the US one, which has a more cake batter and the English version (also widely eaten in America) which is a bit firmer in texture and less airy. More a stuffed bun. And then you can also make them sweet or savory.
But if you want to bake the muffin so delicious and light as possible, follow these few tips.
Tips for baking
- Do not make a smooth batter. Muffin batter should contain lumps. So do not whisk too long, just beat until all the ingredients are just moistened.
- Use paper tins. Of course you can bake muffins plain in the baking tin, but you will have to scrub your making plate and lets face it, which the gorgeous paper tins it even looks better. If you don't want to use paper tins, grease the baking mold in advance with some oil to prevent sticking.
- Use, if you have it, the conventional oven, that way your muffin dries out less. This recipe gives the correct temperature for baking in a conventional oven. If you only have convection, then reduce the temperature by 20 degrees Celsius and moisten the top of the muffins with a spray bottle with some water before you put them in the oven.
- Each oven is different. So check if the muffins are done after the specified baking time by pricking a toothpick into the center of the muffin. When it comes out dry, the muffin is done.
- Always preheat the oven and don't open during baking. Therefore, the muffins may collapse and will loose its fluffiness.
It's a good taste!
Muffin with apple and
Muffin with appel and raisins
- cupcake tin
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 250 grams buckwheat flour
- 1 teaspoon baking powder
- 1 tablespoon honey
- 2 eggs size m
- 4 tablespoons sunflower oil
- 1 apple grated
- 2 tablespoons raisins
- Preheat the oven to 190 degrees Celsius in a conventional oven (or 170 degrees Celsius in a convectional oven (don't forget to moisten the top with the plant sprayer).
- Put the paper cases into the baking tins.
- In a bowl mix the flour with the baking powder.
- Whisk in a second bowl the eggs until frothy with honey and oil.
- Whisk the contents of the first bowl with the egg mixture and make the batter just damp (there may be lumps in the batter)
- Spoon the batter into the tins and place the baking plate in the oven.
- Bake for 25-30 minutes until the muffins are done (check with a toothpick)
- Let the muffins rest for 5 minutes and remove from the tin. Let cool on a rack.