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  Apfelkuchen Muffins

The batter is a variation on an old family apple cake recipe, (Apfelkuchen).
It's lower in fat by replacing the butter with apple sauce and canola oil. You don't miss the butter at all because it's all about the apples in the end!
Preheat the oven to 350 degrees. Grease a 12 cup muffin pan and set aside.

Peel, core and halve 1 large apple (or enough to make about 2 cups) and slice very thinly lengthwise and again crosswise into 1/2" pieces. We used SPARTAN apples but you could any similar apple as long as it's not too tart. Set aside.

In a bowl wisk together:
2 med eggs
1/2 cup sugar
1/4 cup canola oil
1/4 cup unsweetened apple sauce
1 tsp pure vanilla extract
1/2 tsp grated lemon zest (make sure there's no white pith!)
1/8 tsp salt

In a separate, large bowl sift together:
1 1/3 cups flour
2 tsp baking powder

Slowly incorporate the egg mixture into the flour mixture with a rubber spatula, don't over mix. Stir in the apple slices. Fill muffin cups 1/2 full of batter. Place in the oven on the middle rack and bake for 20 min or until top is light golden brown. Remove from the oven and let sit in the pan for about 3 minutes then pop out the muffins and cool on a rack.

In a small bowl, sift 1/4cup of powdered sugar (use a small whisk) Add about 1 tsp of water or enough to make a thick yet pourable icing. Drizzle icing over the cooled muffins and let dry for about ten minutes before serving.

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