How To Make Cinnamon Apple Muffins
Hey everyone! Welcome back to the SEC. This week is baking week and I'm here to teach you how to make some amazingly delicious cinnamon apple muffins. Give it a try and tell me what you think. Thanks for watching and see you all next week with a brand new video with a brand new theme.
- Elisa
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Here's the recipe that I found online (no copyright intended):
INGREDIENTS
• 2 cups all-purpose flour (+ 2 teaspoons for coating apples)
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
• 2 cups diced apples
• ½ cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• ½ cup milk
For the Topping:
• ½ cup butter, melted
• ¼ cup granulated sugar
• ¼ cup ground cinnamon
INSTRUCTIONS
1. Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
2. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
3. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
4. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
5. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
6. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
7. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
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By the way, this is our schedule currently... We will have videos up every Monday, Tuesday, Wednesday and Friday. Every week we'll have a new theme. Monday will be Chelsea, Tuesday will be Elisa and Wednesday will be Sangita. Every Friday, we'll have Fun Fridays where we switch between the three of us and make random videos such as vlogs! :)
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Kid Approved Apple Muffin Recipe
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Keto friendly apple muffins....and kid approved.
Some special guest join me to share this extra kid-friendly Apple Muffin Recipe recipe.
Bonus: I'll share how to make coconut cream and what to do with all those old cookbooks you no longer use.
Apple Muffin Recipe:
Topping:
2/3 cup old fashioned oats (steel cut is best organic non-GMO. If you can find gluten free even better.)
1/4 cup light or dark brown sugar or coconut sugar.
1 tablespoon of melted butter
Batter
1 1/2 cups flour (gluten free or organic)
1 cup oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup milk (almond milk )
1/2 cup butternut squash or carrot puree (optional..not added in the video. Added 1/2 cup extra of apple sauce)
1/2 cup light or dark brown sugar or coconut sugar
1/4 cup oil
1 large egg.
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Apple Oat Muffins | FeelGoodFoodie
Make apple oat muffins with this easy recipe, including a step-by-step tutorial.
#applemuffins #appleoats #muffinrecipes #muffinrecipe #muffinsrecipe #muffins #oatmuffins
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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Martha Stewart’s Giant Bran Muffins with Raisins | Martha Bakes Recipes
Martha Stewart shares her recipe for these delectable giant bran muffins with raisins. The sweetness from the molasses and raisins creates a perfect balance with the natural antioxidants of the prune juice, the high protein nonfat yogurt, and the heart-healthy wheat bran. These large muffins make for a delightful snack or a nutritious breakfast. Your family will love it so much they won’t even know how low-carb and healthy it is—that can be your little secret!
#BranMuffins #Muffins #Baking #Recipe #MarthaBakes
0:00 Introduction
0:04 How to Make Giant Bran Muffins with Raisins
0:24 Combine Wet Ingredients
2:13 Sift Dry Ingredients
2:44 Combine Wet and Dry Ingredients
3:13 Scoop into Muffin Tins
3:46 Pop into Oven
Giant Bran and Raisin Muffins (Full Recipe):
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This originally aired as part of Martha Bakes Season 3 Episode 13.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
THE YUMMIEST APPLE + CINNAMON MUFFINS
This Apple + Cinnamon Muffin is absolutely delicious and one of my favourites for an afternoon snack, dessert, or even breakfast! Paired with your morning tea or as an ideal brekkie on the run, these muffins pack a punch - they're high in protein, fibre and antioxidants to fill you up, and keep you energised all day long.
INGREDIENTS
240g wholemeal spelt flour
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
125ml extra virgin olive oil
1 teaspoon vanilla extract
90g organic maple syrup, raw honey, or rice malt syrup
3 organic eggs
100g soaked raisins
1 orange, zest and juice
2 large apples, skin on, diced
METHOD
PREHEAT your oven to 160°C fan-forced (320°F).
COMBINE flour, sea salt, cinnamon, baking powder and baking soda into a large bowl.
ADD olive oil, vanilla, maple syrup, eggs, raisins, orange juice, and zest then mix through until combined.
FOLD in the apples.
SPOON into muffin tins - I like to use my ice-cream scoop to make it easy to portion equal ammounts.
BAKE for 35 minutes or until firm to touch and cooked through.
REMOVE from the oven and cool.
TOP with Cultured Yoghurt Frosting (p182 in Healthy Baking).
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Teresa Cutter is a classically trained chef, nutritionist, author, accredited fitness trainer and media personality. Teresa's brand philosophy is really about celebrating the elegance and power of pure, wholesome and unadulterated ingredients.
Some would say it is a new definition of culinary luxury. Teresa is the founding director of The Healthy Chef Functional Food Range that consists of organically sourced proteins, superfoods, teas and nutritional-based wholefood products.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network
Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins
Ingredients
1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts
Directions
Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.
Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.
With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.
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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network