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ressources/bentext/muffin-pomme-cannelle.en.bentext

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+Apple cinnamon muffins
+9
+Apple and cinnamon muffins.
+---
+Flour|260|g
+Sugar|150|g
+Baking powder|11|g
+Salt|0.5|tsp
+Eggs|2|pcs|room temperature
+Buttermilk|120|ml ~ Milk|120|ml|+ 1|tbsp lemon juice
+Neutral oil|100|ml
+Vanilla|1|tsp
+Apple|1|pcs
+Cinnamon|1|tsp
+---
+Slice the apple 3–5 mm thick.
+Spread the apple slices on a baking sheet and bake at 100 °C for 3 hours.
+In one bowl: mix flour, sugar, baking powder, salt.
+In another bowl: eggs, buttermilk, oil, vanilla.
+Pour the wet into the dry.
+Mix very briefly.
+The batter should be thick and lumpy.
+Add the filling without overmixing.
+Rest the batter 30 minutes at room temperature.
+Preheat the oven to 220 °C.
+Fill the muffin tins to the brim.
+Bake 5 minutes at 220 °C.
+Lower to 180 °C without opening the oven.
+Bake another 15–18 minutes.
+Let cool 5 minutes before unmoulding.
+---
+Low-temperature baking avoids burning the apples while driving off moisture.
+A little brown sugar on top = US-style muffin
+Never overmix
+Resting the batter is essential
+Ultra-minimal version (bowl + spoon) or ultra-short cheat sheet available on request.
+---
+bento
+baking
+sweet
+---
+Easy
+Optional oven ~ microwave
+No
+By hand ~ cutlery
+Low
+Mild
+Medium
+Stays moist
+Crumbs likely