Bayoona | Spring Morning Cleaning | Apple Muffins | Silent Vlog @Bayoona | Uploaded March 2022 | Updated October 2024, 1 minute ago.
I Hope you enjoyed this video! I enjoyed filming it for you all :D
My instagram page:
instagram.com/bayoona.a
I found the apple muffin recipe online, it was so good and moist, I wanted to share it with you, here is the link for the full recipe and directions. Make sure to go check it out if you are willing to make them :)
recipetineats.com/brown-sugar-apple-muffins
Ingredients
* 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red)
* 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
* 115g / 0.5 cup unsalted butter , melted (1 stick)
* 1 cup (200g) brown sugar , packed
* 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
* 1 large egg (approx 60g / 2 oz)
* 1 tsp white vinegar (or any other clear vinegar)
Dry:
* 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
* 1 tsp baking soda (bi carb) (NOT baking powder)
* 1 tsp cinnamon powder
* Pinch salt
Topping (optional):
* 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
* Preheat oven to 200C/390F.
* Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
* Place butter and brown sugar in a bowl, whisk to combine.
* Add milk, then egg and vinegar. Whisk to combine.
* Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
* Stir through apple -minimum stirs just to disperse.
* Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
* Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
* Immediately turn down to 180C/350F.
* Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
* Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
* Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Camera used: Nikon D5100
Lens: 50mm
Video editing application : iMovie on Macbook
I Hope you enjoyed this video! I enjoyed filming it for you all :D
My instagram page:
instagram.com/bayoona.a
I found the apple muffin recipe online, it was so good and moist, I wanted to share it with you, here is the link for the full recipe and directions. Make sure to go check it out if you are willing to make them :)
recipetineats.com/brown-sugar-apple-muffins
Ingredients
* 2 level cups apple pieces (peeled) , 0.7 cm / 1/3" cubes (2 large apples, I use red)
* 1 tbsp melted butter , for muffin tim (or use paper liners)
Wet:
* 115g / 0.5 cup unsalted butter , melted (1 stick)
* 1 cup (200g) brown sugar , packed
* 2/3 cup (165 ml) milk (low fat, full fat, non dairy also fine)
* 1 large egg (approx 60g / 2 oz)
* 1 tsp white vinegar (or any other clear vinegar)
Dry:
* 2 cups (300g) wholemeal flour (wholewheat flour)(white also ok, Note 1)
* 1 tsp baking soda (bi carb) (NOT baking powder)
* 1 tsp cinnamon powder
* Pinch salt
Topping (optional):
* 2 tbsp raw sugar (demerara sugar - large granules)
Instructions
* Preheat oven to 200C/390F.
* Brush a 12 hole, standard muffin tin with melted butter, or line with paper cases. (Note 3)
* Place butter and brown sugar in a bowl, whisk to combine.
* Add milk, then egg and vinegar. Whisk to combine.
* Scatter flour across batter surface, followed by baking soda, cinnamon and salt. Whisk 10 times until the flour is incorporated - some lumps is fine.
* Stir through apple -minimum stirs just to disperse.
* Scoop batter into muffin tin - I use an ice cream scoop - filling it all the way to the top. If using a scooper, leave it the slight ball shape (see video) - don't smooth the top. You should get 12 (see Note 3).
* Sprinkle with sugar (if using - makes surface slightly crispy), place muffins in the oven.
* Immediately turn down to 180C/350F.
* Bake for 20 minutes (standard) or 18 minutes (fan / convection) , or until a skewer comes out clean.
* Rest in the muffin tin for 5 minutes then transfer to a rack to cool.
* Once fully cooled, store in an airtight container - it will stay moist for up to 5 days. These also freeze very well.
Camera used: Nikon D5100
Lens: 50mm
Video editing application : iMovie on Macbook
