This recipe comes directly Book of Daily Bread, I do not know if you know this brand but it is a Belgian institution that can be found in the whole world. The principle is to share a large table of guests to enjoy sandwiches, soups, salads and delicious desserts in a friendly atmosphere. Bread "quo" (as they call it) is frankly a must Belgian, he is super nice to go to lunch with friends, buy their delicious sourdough bread (recipe to come ..). ;
These muffins are well balanced with whole-wheat flour, apple juice and agave syrup for sugar (you can be found in health food shops or otherwise you can use honey. I added the recipe to "crispy" on the top so crumble, I think it complements this recipe.
for 12 large muffins:
3 apples (the recipe is made with dried apples to apples I prefer to use fresh)
420 gr whole wheat flour
400 ml of apple juice
80 ml sunflower oil
150gr agave syrup (or honey)
20 grams baking powder 1 egg
5 gr salt 10 gr
cinnamon
for crisp top:
20 gr
butter 20 gr powder hazelnuts
20 gr flour 20 gr
powdered sugar
Preheat oven to 180 ° C.
In a small bowl add all elements of the crisp and mix with your fingertips to get "big sandy" like a crumble. Book
In a large bowl Mix the flour, baking powder, cinnamon and salt. Book.
In a bowl whisk together apple juice, agave syrup, egg and oil to obtain a homogeneous mixture and the syrup is dissolved.
Pour the liquid contents of the flour mixture, stir quickly with a wooden spoon to a smooth paste. Wash the potatoes and cut into strips (I prefer to keep the skin of the apple I find it prettier and better in the muffin), add them to the mixture.
Divide batter in 12 prints or boxes (remember to grease your pan if it is metal) . Put a little "crunchy" on each muffin.
Bake 15 minutes (the knife should come out dry). It is best to eat during the day for optimum quality.
Thanks Isa for this book I remember with happiness our lives in Brussels.
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