Apple and Rosemary Muffins
Prep. : 15 Mins
Cook : 20 mins
Total Time :
35 mins
Cuisine : Continental
Servings : make 6
Oats – 150gm
Jaggery Powder – 65gms
Yogurt – 1tbsp
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Salt – a pinch
Cooking oil – 60gms
Diced apple – 120 gm
Fresh Rosemary sprigs – 2 tbsp
Butter – 1 tbsp
Sugar 2 tbsp
Vanilla Essence – 1 tsp
Almond Flakes – 75 gm
- Line a muffin tray with liners. Preheat the oven at 175°C.
- In a hot pan, add butter, diced apple, sugar & rosemary. Let the mixture simmer till the apple softens. Cool down the mixture & keep aside.
- Grind the oats to flour. Now take a bowl & sieve the flour along with baking powder, baking soda & salt.
- In another bowl, whisk together the oil, sugar & yogurt. Add vanilla essence & whisk again.
- Add the flour to the wet mixture followed by the apple mixture & gently fold it in until combined. Do not over mix. We want a lumpy batter.
- Use an ice cream scoop to fill ¾ th of the muffins liners.
- Add some almond flakes on top of each muffin.
- Bake in the preheated oven for about 15 mins or till a toothpick comes out clean.
- Once done remove from the oven & cool on a cooling rack for a bit & serve them warm.. or let them cool completely & store in an airtight container. They taste best when slightly warm.
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